Oreo White Chocolate Mousse Cake – a delicious recipe with cookies, butter, unflavored gelatin, milk, white chocolate chips, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely crush 24 of the cookies.
2
Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3
Set aside.
4
Coarsely chop 24 of the remaining cookies; set aside.
5
Sprinkle gelatin over milk in large saucepan; let stand 1 minute.
6
Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly.
7
Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
8
Place saucepan in bowl of ice water; let stand 8 to 10 minutes or until gelatin mixture is slightly thickened, stirring frequently.
9
Gently stir in chopped cookies and the whipped cream.
10
Spoon into crust.
11
Refrigerate at least 6 hours.
12
Halve remaining cookies.
13
Arrange on top of cake just before serving. S.
14
tore leftover cake in refrigerator.
744
kcal
Calories
70
g
Fat
23
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 6 ingredients. The key ingredients include: 1 (20 ounce) package holiday Oreo cookies, divided, 6 tablespoons butter, melted, 1 (1 ounce) envelope unflavored gelatin, 1 1/4 cups milk, 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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