OREO Cookies and Cream Cake Recipe - Kraft Recipes Top
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OREO Cookies and Cream Cake Recipe

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16 servings

Get prepared for dessert easily with our OREO Cookies and Cream Cake Recipe. This cookies and cream cake recipe is a great no-bake, make-ahead recipe.

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What You Need

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Make It

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  • Finely crush 24 of the cookies. Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside. Coarsely chop 24 of the remaining cookies; set aside.
  • Sprinkle gelatin over milk in large saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly. Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently. Place saucepan in bowl of ice water; let stand 8 to 10 min. or until gelatin mixture is slightly thickened, stirring frequently. Gently stir in chopped cookies and the whipped cream. Spoon into crust.
  • Refrigerate at least 6 hours. Halve remaining cookies. Arrange on top of cake just before serving. Store leftover cake in refrigerator.

Special Equipment Needed

Size Wise

Since this indulgent mousse cake makes 16 servings, it is the perfect dessert to serve at your next party.


Prepare as directed, using regular OREO Cookies.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 380
Total fat 26g
Saturated fat 13g
Cholesterol 45mg
Sodium 200mg
Carbohydrate 35g
Dietary fiber 0.947g
Sugars 21g
Protein 4g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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