Oreo Mousse Cake Recipes

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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

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

OREO WHITE CHOCOLATE MOUSSE CAKE



Oreo White Chocolate Mousse Cake image

Perfect for any holiday - use the Seasonal Oreo cookies for this recipe. NOTE: 6 hour cooking time is actually refrigeration time.

Provided by Mom2Rose

Categories     Dessert

Time 6h20m

Yield 16 , 16 serving(s)

Number Of Ingredients 6

1 (20 ounce) package holiday Oreo cookies, divided
6 tablespoons butter, melted
1 (1 ounce) envelope unflavored gelatin
1 1/4 cups milk
1 (11 ounce) package white chocolate chips
2 cups whipping cream, whipped

Steps:

  • 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 minute.
  • Cook on low heat 3 minutes 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 minutes 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. S.
  • tore leftover cake in refrigerator.

LAYERED OREO® MOUSSE



Layered Oreo® Mousse image

This is an extremely rich Oreo® and chocolate mousse dessert which combines many recipes!

Provided by andidrane93

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h30m

Yield 16

Number Of Ingredients 9

1 (14 ounce) package chocolate sandwich cookies (such as Oreo®)
1 (8 ounce) package cream cheese, softened
½ cup water, divided
1 (4 ounce) bar semisweet chocolate, chopped
1 (4 ounce) bar milk chocolate, chopped
2 tablespoons butter
3 egg yolks
2 tablespoons white sugar
4 cups whipped topping, divided

Steps:

  • Grind cookies into a fine powder using a food processor.
  • Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
  • Press dough into an ungreased 9x13-inch baking pan.
  • Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
  • Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
  • Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 32.4 g, Cholesterol 59.3 mg, Fat 21 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 11.7 g, Sodium 183.3 mg, Sugar 23.2 g

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