Oreo Brookie Mousse Cake Recipes

BRIA'S NO-BAKE OREO MOUSSE PIE

Bria's No-Bake Oreo Mousse Pie image

This is the recipe that my nephews request for their birthday every year, and it never lasts long. What's really sinful about it is how absurdly easy it is to make! I know there's a boxed oreo pie out there, but it's NOTHING compared to this pie. Prep time does not include sitting overnight. Don't skip out on the refrigerating overnight, though- it's worth it! This is one of my favorite recipes. Make sure to buy the "Whipped cream cheese" It makes a BIG difference!

Provided by MrsBritt

Categories Pie

Time 15m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb crushed Oreo cookies
8 ounces whipped cream cheese, softened
3/4 cup milk
2 tablespoons Hershey's syrup, and more to drizzle
1/4 cup powdered sugar
1/2 cup instant chocolate pudding mix, dry
9 ounces whipped topping
2 Oreo cookie pie crusts (Store bought)

Steps:

In large bowl, combine cream cheese and instant pudding with beater until smooth.
Add powdered sugar, hersheys, and milk, mix.
Fold in whipped topping.
Add oreo cookie crumbs and mix well.
Pour into pie shells.
Refrigerate overnight but at LEAST 6 hours.
Use hershey's syrup in a crosswise motion to decorate top of pie.

Nutrition Facts : Calories 428.2, Fat 27.4, SaturatedFat 10.8, Cholesterol 40.4, Sodium 436.1, Carbohydrate 42.3, Fiber 1.2, Sugar 21.7, Protein 5.6

OREO® WHITE CHOCOLATE MOUSSE CAKE

Oreo® White Chocolate Mousse Cake image

Crushed chocolate sandwich cookies folded into a rich, white chocolate mousse makes a delicious, no-bake dessert.

Provided by Grace Torella Boccuzzo

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 6h56m

Yield 16

Number Of Ingredients 7

Ingredients

1 (20 ounce) package holiday chocolate sandwich cookies (such as Oreos®), divided
6 tablespoons butter, melted
1 ¼ cups milk
1 (.25 ounce) package unflavored gelatin (such as Knox ®)
1 (11 ounce) package white chocolate chips
1 pint heavy whipping cream
¼ cup fresh raspberries, for garnish

Steps:

Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 37.9 g, Cholesterol 57.8 mg, Fat 29.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 15.2 g, Sodium 240.1 mg, Sugar 26.1 g

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