Oreo® White Chocolate Mousse Cake – a delicious recipe with holiday chocolate, butter, milk, unflavored gelatin, white chocolate chips, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
4
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.
5
Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.
557
kcal
Calories
44
g
Fat
35
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (20 ounce) package holiday chocolate sandwich cookies (such as Oreos(R)), divided, 6 tablespoons butter, melted, 1 1/4 cups milk, 1 (.25 ounce) package unflavored gelatin (such as Knox (R)), and more.
Yes, Oreo® White Chocolate Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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