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

Prep Time
25
min.
Total Time
6
hr.
25
min.
Servings

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.

Size Wise

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

Substitute

Prepare as directed, using regular OREO Cookies.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 380
Total fat 26g
Saturated fat 13g
Cholesterol 45mg
Sodium 200mg
Carbohydrate 35g
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.

Ratings & Reviews

Rated 4 out of 5 by from This cake makes an excellent dessert. This cake makes an excellent dessert. I make it every Thanksgiving OR Christmas. My only concern is that the ingrediants are fattening, but since I only have it once a year, I don't suppose it matter that much.
Date published: 2003-11-25
Rated 5 out of 5 by from I made this for Thanksgiving, to great raves. I made this for Thanksgiving, to great raves. It was a "heavy" of a dessert as I thought it would be. Next time I make it I would put in a few White Chocolate chips that were not melted.
Date published: 2004-11-30
Rated 4 out of 5 by from Delicious! Delicious!!! I used dark chocolate chips...so it wasn't WHITE but it was a success!!! With a pretty decoration I use it as a last minute b'day cake...
Date published: 2007-09-08
Rated 4 out of 5 by from The recipe was easy to make. The recipe was easy to make. I wouldn't want to try substituting Cool Whip for the whipped cream though...it's sweet enough as is!
Date published: 2002-07-26
Rated 3 out of 5 by from good but very sweet! good but very sweet! might be good with mint chocalate chips next time. The white chocolate was to much
Date published: 2007-06-01
Rated 5 out of 5 by from i love this receipe..i make it every year on the holidays i love this receipe..i make it every year on the holidays
Date published: 2002-02-17
Rated 5 out of 5 by from Excellent. Excellent. My 16yo loves it!!!!
Date published: 2007-12-31
Rated 4 out of 5 by from
Date published: 2005-09-25
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