25 2-oz plastic shot glasses.
20 Oreo cookies
2 Tbsp butter, melted
12 oz (1½ bricks) cream cheese, softened
1¾ cups Nutella
1 cup powdered sugar
4 cups (about 12 oz) thawed whipped cream topping * + additional for topping
In food processor, pulverize your Oreo cookies.
Measure out one cup and set aside.
Add your melted butter to the remaining crumbs and stir until well combined.
Press about 1 tsp of crumb-mixture into the bottom of each shot glass and gently tamp down. Reserve the leftover crumbs for topping.
In stand-mixer, cream together cream cheese and Nutella.
Gradually add 10x sugar, scraping down sides of the bowl as needed.
With mixer on low-speed, whipped cream, making sure to pause occasionally to scrape down sides of bowl.
On low-speed, stir in your reserved 1 cup of Oreo crumbs.
Fill a large plastic (Ziploc) baggie with your filling and cut about a 1″ wide piece of the corner off.
Pipe Nutella filling into shot glasses. Spoon remaining whipped cream evenly atop all dessert shooters.
Sprinkle with remaining Oreo crumbs.
Keep refrigerated until ready to serve.
** follow whipped cream recipe of choice in link