OREO Strawberry Mousse Cake – a delicious recipe with OREO Cookies, margarine, Gelatin, boiling water, cold water, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut 3 of the cookies in half; set aside.
2
Finely crush 12 of the remaining cookies; mix with margarine.
3
Press firmly onto bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.
4
Dissolve gelatin in boiling water in large bowl; stir in cold water and strawberry puree.
5
Refrigerate until slightly thickened.
6
Beat gelatin with electric mixer on high speed 2 minutes or until foamy.
7
Gently stir in 2 cups of the whipped cream.
8
If necessary, refrigerate until mixture is thick enough to mound.
9
Spoon into crust.
10
Refrigerate 4 hours or until firm.
11
Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan.
12
Top with remaining whipped cream and halved cookies.
13
Garnish with additional strawberries and mint sprig, if desired.
14
Store leftover dessert in refrigerator.
723
kcal
Calories
75
g
Fat
15
g
Carbs
2
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: 29 OREO Cookies, divided, 2 Tbsp. margarine or butter, melted, 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, 1 cup boiling water, and more.
Yes, OREO Strawberry 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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