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.
What You Need
Original recipe yields 16 servings
1 pkg. (15.5 oz.) Winter OREO Cookies, divided
6 Tbsp. butter, melted
1 env. KNOX Unflavored Gelatine
1-1/4 cups milk
1 pkg. (11 oz.) white and chocolate chunk cookie (2-inch)
1 pt. (2 cups) whipping cream, whipped
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 0.947g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.