For one century now, people have been trying to analyze how they eat an Oreo. Do you dunk it in milk? Twist the Oreo and lick the inside first? Our personal favourite: peel one cookie off the top, another cookie off another top, and smash the two icing parts together for a makeshift double-cream Oreo. That’s our classic.
Today, Oreo cookies are celebrating its 100 year anniversary! As promised in the March/April 2012 issue of The Mag, here are some strange facts that we bet you didn’t know about the infamous sugar fix:
– No one really knows where the name Oreo came from.
– The Oreo Facebook page is ranked in the top 5 brand pages in the world since it has so many followers.
– Every Oreo has 12 flowers stamped into the design.
– It would take a stack of 69,159 Oreo cookies to reach the height of the CN Tower in Toronto.
– If you laid 289,646 beside each other in a row, they would be the same length as the Confederation Bridge that links Prince Edward Island with New Brunswick.
– At the Canadian Oreo bakery in Montreal, they bake more than 1.1 million Oreo cookies in one 8 hour shift. In 11 days, they could make an Oreo cookie for everyone in Canada!
– Last year, NASA launched a nanosattelite called O/OREOS into space to study the origins of life in the universe. Funny enough, the name has nothing to do with the cookie. It stands for Organism/Organic Exposure to Orbital Stresses.
– Oreo is an international cookie, with the Green Tea Ice Cream flavour in China, a banana dulce de leche in Argentina, and Blueberry Ice Cream flavour in the Philippines.
– Each year, more than 1.5 billion Oreo cookies are sold worldwide
Want to spice up the cookie? Take a stab at making some Oreo Cookies N’ Cream No Bake Cheesecakes for you and your friends! No oven cooking involved, but it may be handy to have an adult around to help you.
Prep Time: 15 min. plus refrigerating
Makes: 8 servings, 3/4 cup (175 mL) each
Ingredients:
– 23 Oreo Cookies, divided
– 2 cups whipping cream
– 1 pkg. (250 g) cream cheese, softened
– 1/3 cup sugar
– 1 tsp. vanilla
– 8 Mini Oreo Cookies
To make:
– Chop 8 large cookies finely; spoon into 8 (6-oz.) glasses. Coarsely chop remaining large cookies; set aside.
– Beat cream with mixer on high speed until soft peaks form. Reserve 1/2 cup for garnish; refrigerate until ready to use.
– Beat cream cheese, sugar and vanilla in large bowl until well blended. Gently stir in remaining whipped cream. Add coarsely chopped cookies; mix lightly. Spoon over cookie crumbs in cups. Refrigerate 6 hours or until chilled.
– Garnish with remaining whipped topping and mini cookies just before serving.