OREO® Strawberry Mousse Cake

A fluffy mixture of strawberry gelatin, puréed strawberries and whipped cream is chilled in a chocolate sandwich cookie crust for a luscious dessert.

Oreo Strawberry Mousse Cake


  • 29 OREO Cookies, divided
  • 2 tablespoons butter or margarine, melted
  • 2 small boxes JELL-O Strawberry Flavor Gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups strawberries, pureed*
  • 1 1/2 cups whipping cream, whipped, divided

* Substitute raspberries for the strawberries, if desired.


  1. Cut 3 of the cookies in half; set aside.
  2. Finely crush 12 of the remaining cookies; mix with margarine. Press firmly onto bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.
  3. Dissolve gelatin in boiling water in large bowl; stir in cold water and strawberry puree.
  4. Refrigerate until slightly thickened.
  5. Beat gelatin with electric mixer on high speed 2 minutes or until foamy.
  6. Gently stir in 2 cups of the whipped cream.
  7. If necessary, refrigerate until mixture is thick enough to mound. Spoon into crust.
  8. Refrigerate 4 hours or until firm.
  9. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan.
  10. Top with remaining whipped cream and halved cookies.
  11. Garnish with additional strawberries and mint sprig, if desired.
  12. Store leftover dessert in refrigerator.

Prep: 30 min | Yield: 14 servings

Nutritional info per serving: Calories 220 Total fat 11 g Saturated fat 4 g Cholesterol 20 mg Sodium 220 mg Carbohydrate 29 g Dietary fiber 1 g Sugars 21 g Protein 3 g

Vitamin A 6 %DV Vitamin C 25%DV Calcium 0%DV Iron 6%DV

Recipe and photo used with permission from: Kraft Heinz Company

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