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OREO® Strawberry Mousse Cake

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.



  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
total: 5 hr
14 servings

Substitute raspberries for the strawberries.

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 credit: Kraft Foods -


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