Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: About 7 regular servings or 10–12 mini dessert cups
This easy Oreo mousse is one of those simple desserts that always disappears fast. It is creamy, chilled, sweet but not too heavy, and full of that classic cookies-and-cream flavor everyone loves.
I make it with cold whipped cream, sweetened condensed milk, crushed Oreo cookies, and gelatin so it sets beautifully in the fridge.
One little trick I like is removing the cream filling from the Oreos before crushing the cookies. This step is optional, but I find it makes the mousse more balanced and not overly sweet. If you love a sweeter Oreo dessert, you can absolutely leave the filling in. Either way, this mousse is perfect for kids, adults, family dinners, Christmas parties, summer BBQs, or any time you need an easy make-ahead dessert.
Ingredients
- 1 2/3 cups cold heavy whipping cream, about 400 ml
- 1 (14 oz) can sweetened condensed milk
- 1 standard package Oreo cookies, about 14.3 oz
- 3 gelatin sheets
- 2 to 3 tablespoons milk, for dissolving the gelatin
INSTRUCTIONS
1. Add the cold heavy whipping cream to a large mixing bowl. Beat until the cream becomes thick, fluffy, and firm. The cream should hold its shape well before you add the other ingredients.
2. Open the Oreo cookies and remove the cream filling. This step is optional, but it helps make the mousse less sweet and more balanced. If you prefer a sweeter Oreo mousse, you can leave the filling in.
3. Place the cookies in a zip-top plastic bag and crush them with a rolling pin until they are finely crushed. You can leave a few small cookie pieces for extra texture if you like.
4. Add the sweetened condensed milk to the whipped cream.
5. Then add the crushed Oreo cookies. Beat or gently mix everything together until the mousse looks creamy, thick, and evenly combined.
6. Place the gelatin sheets in a bowl of cold water and let them soften for a few minutes. Once softened, squeeze out the excess water.
7. Warm 2 to 3 tablespoons of milk in the microwave for about 10 to 15 seconds. The milk should be warm, not boiling. Add the softened gelatin sheets to the warm milk and stir very well until completely dissolved.
8. Pour the dissolved gelatin mixture into the Oreo mousse. Mix well until fully incorporated. Make sure the gelatin is evenly blended into the mousse so the texture sets properly.
9. Spoon the mousse into a serving dish or divide it into individual cups. Cover and refrigerate for at least 2 hours, or until the mousse is chilled and set.
10. Serve the Oreo mousse cold straight from the fridge. You can decorate it with extra crushed Oreos on top if desired.
Make It Your Own
If you want a sweeter mousse, leave the Oreo filling inside the cookies before crushing them. For a lighter and more balanced flavor, remove the filling like I do. You can serve this mousse in a large dish for family-style sharing or in small cups for parties, BBQs, birthdays, holidays, or easy make-ahead desserts.
For extra texture, save a few bigger Oreo crumbs and sprinkle them on top before serving. You can also add a little whipped cream or a whole mini Oreo on each cup if you want a prettier party-style dessert.
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