OREO White Chocolate Mousse Cake – a delicious recipe with OREO Cookies, butter, Unflavored Gelatine, 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 min.
6
Cook on low heat 3 min.
7
or until gelatin is completely dissolved, stirring constantly.
8
Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
9
Place saucepan in bowl of ice water; let stand 8 to 10 min.
10
or until gelatin mixture is slightly thickened, stirring frequently.
11
Gently stir in chopped cookies and the whipped cream.
12
Spoon into crust.
13
Refrigerate at least 6 hours.
14
Halve remaining cookies.
15
Arrange on top of cake just before serving.
16
Store leftover cake in refrigerator.
525
kcal
Calories
42
g
Fat
32
g
Carbs
4
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 pkg. (15.5 oz.) Winter OREO Cookies, divided, 6 Tbsp. butter, melted, 1 env. KNOX Unflavored Gelatine, 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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