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Oreo White Chocolate Mousse Cake

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“Perfect for any holiday - use the Seasonal Oreo cookies for this recipe. NOTE: 6 hour cooking time is actually refrigeration time.”
READY IN:
6hrs 20mins
SERVES:
16
YIELD:
16
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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