Description
No-Bake Funfetti Mousse pie is everything you dream of. It starts with a thick Oreo crust, with a layer of white chocolate mousse and another layer of Oreo Funfetti Mousse made with cake batter whipped cream!
Ingredients
- For the crust:
- 2 pkgs Birthday Cake or Golden Oreo Cookies (14.03 oz), divided
- 8 tablespoons unsalted butter
- For the chocolate layer
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 6 ounces white chocolate
- 1 cup plus 2 tablespoons heavy whipping cream, divided
- 3 tablespoons vanilla cake mix
- ½ teaspoon vanilla extract
- 4 ounces cream cheese, softened
- For the Oreo mousse layer:
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 1 ¼ cup heavy whipping cream
- ¼ cup vanilla cake mix
- 10 Birthday Cake or Golden Oreo cookies
- 4 tablespoons sprinkles
- For the topping:
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 5 Birthday Cake or Golden Oreo cookies
- Sprinkles for garnish
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind one full package of Oreos cookies into a fine crumbs using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- For the chocolate layer: Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Stir the liquid gelatin into the melted chocolate and set it aside to cool.
- Prepare the whipped cream. 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 start to thicken. Slowly add the cake mix and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
- Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese, scraping down the bowl as needed.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
- For the Oreo mousse layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoons of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
- Prepare the whipping cream. 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 vanilla cake mix and continue beating on high speed until peaks start to form.
- Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
- In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream.Fold the sprinkles in last. Pour the whipped cream over the chocolate layer and spread evenly.
- Refrigerate the pie for 3 to 4 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
- For the topping: Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes.
- Prepare the whipping cream. 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 continue beating on high speed until stiff peaks form.
- Pipe the boarders of the pie with whipped cream using a large open star tip. Garnish with sprinkles.
- This pie must stay refrigerated.