Best Oreo Mousse Recipes

OREO® WHITE CHOCOLATE MOUSSE CAKE

Steps:

• 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.
• 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.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• 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.
• Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

OREO CHOCOLATE MOUSSE (HEAVEN)

Steps:

• Melt butter.
• Mix Oreo cookie crumbs with melted butter in small bowl.
• In another bowl, whip cream until stiff. Keep chilled.
• In another bowl, whip egg whites until stiff, adding sugar gradually.
• Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
• Add whipped cream into mixture gradually, until completely mixed.
• In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
• You can dust the top with extra cookie crumbs or add shaved chocolate.
• Refrigerate until ready to serve. I find it is even better the second day.

OREO MINT CHOCOLATE MOUSSE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 minutes.
• Chop 10 cookies coarsely; stir into pudding with whipped topping until blended. Spoon into 8 dessert dishes.
• Refrigerate 1 hour. Cut remaining cookies in half. Top desserts with cookie halves and fruit. Garnish with mint, if desired.

OREO WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Finely crush 24 of the cookies.
• Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• Set aside.
• Coarsely chop 24 of the remaining cookies; set aside.
• Sprinkle gelatin over milk in large saucepan; let stand 1 minute.
• Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly.
• Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
• Place saucepan in bowl of ice water; let stand 8 to 10 minutes or until gelatin mixture is slightly thickened, stirring frequently.
• Gently stir in chopped cookies and the whipped cream.
• Spoon into crust.
• Refrigerate at least 6 hours.
• Halve remaining cookies.
• Arrange on top of cake just before serving. S.
• tore leftover cake in refrigerator.

WHITE CHOCOLATE MOUSSE TORTE WITH OREO COOKIE CRUST

Steps:

• Crust:.
• Butter 10" springform pan.
• Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
• Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
• Filling:.
• Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
• Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
• Add 2 remaining cups cream and vanilla; stir to combine.
• Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
• Refrigerate until filling is set, at least 6 hours or overnight.
• Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
• Sprinkle top with chopped cookies.

LAYERED OREO® MOUSSE

Steps:

• Grind cookies into a fine powder using a food processor.
• Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
• Press dough into an ungreased 9x13-inch baking pan.
• Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
• Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
• Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

OREO MOUSSE

Steps:

• Pour whipped topping into a large mixing bowl.
• Sprinkle pudding mix into the topping.
• Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping.
• Place the cookies into the bowl of a food processor and process the cookies until they are crumbly.
• Gently fold the cookie crumbs into the whipped topping.
• Spoon the mousse into individual parfait glasses and top with crumbed cookies or a maraschino cherry.
• Cover and refrigerate for at least 8 hours before serving.

BRIA'S NO-BAKE OREO MOUSSE PIE

Steps:

• In large bowl, combine cream cheese and instant pudding with beater until smooth.
• Add powdered sugar, hersheys, and milk, mix.
• Fold in whipped topping.
• Add oreo cookie crumbs and mix well.
• Pour into pie shells.
• Refrigerate overnight but at LEAST 6 hours.
• Use hershey's syrup in a crosswise motion to decorate top of pie.

FAST OREO CHOCOLATE MOUSSE

Steps:

• 1. Whisk together instant pudding mix and milk.
• 2. Crumble/crush oreos into pudding. I just use my hands.
• 3. Fold in cool whip.
• 4. Cover and refrigerator for at least 2 hours.
• 5. Serve and enjoy! Also good with extra cool whip or crushed oreos on top when serving.

OREO BROOKIE MOUSSE CAKE RECIPE

Steps:

• For the Brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left. Pour the batter into the springform pan and spread evenly. Bake at 350°F for 30-35 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely. For the Oreo Mousse: In a microwave-safe bowl, microwave the white chocolate at 50% power in 30 second increments until the chocolate is melted, stirring occasionally. Once melted, stir until smooth. Set aside to cool. In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid. Microwave the gelatin for 8-10 seconds until it turns back to a liquid, watch closely. To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is free of lumps, scraping the bowl occasionally. Next, add the melted chocolate and mix thoroughly into the cream cheese mixture. Finally, fold the prepared whipped cream into the cream cheese mixture and stir gently until the mixture is well combined. Fold in the crushed Oreos, then spread the mousse over the cooled brownie (in the springform pan). For the Chocolate Chip Cookie Mousse: Prepare another batch of gelatin, sprinkling the powdered gelatin over the cold water and allow to set. Once set, melt in the microwave for about 10 seconds. Prepare a second batch of whipped cream (as instructed above). Place the mixing bowl and whisk in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and gelatin and continue beating on high speed until stiff peaks form. Fold the crushed chocolate chip cookies into the whipped cream and spread over the layer of Oreo cheesecake. Cover with aluminum foil and refrigerate for 3-4 hours to allow the layers to set. For the Topping: Prior to serving, prepare another batch of whipped cream as instructed above. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe the top of the cake with whipped cream using a large open star tip. Garnish with additional crushed cookies.