Instructions

For the brownie layer

1.  Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
2. Place 1 tablespoon of cold water in a small bowl. 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).
3. Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
4. 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 gets bubbly. Slowly add the dry brownie mix and continue beating on high speed until peaks start to form.
5. Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
6. Chop 1 cup of the prepared brownies into small pieces, about the size of a dime or smaller and gently fold them into the brownie batter mousse. Spoon the mousse into a bowl or large (18-inch) piping bag and place in the refrigerator while you prepare the other layers.

For the chocolate chip cookie layer:

1. 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.
2. Place 1 tablespoon of cold water in a small bowl. 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).
3. Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
4. 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 gets bubbly. Slowly add the powdered sugar, flour, brown sugar, and vanilla extract and continue beating on high speed until soft peaks start to form.
5. Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
6. Chop 4 soft-baked chocolate chip cookies into tiny pieces, the size of a dime or smaller. Gently fold them into the chocolate chip cookie mousse. Spoon the mousse into a bowl or large (18-inch) piping bag and place in the refrigerator while you prepare the other layers.

For the Oreo mousse:

1. 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.
2. Place 1 tablespoon of cold water in a small bowl. 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).
3. Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
4. 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 gets bubbly. Slowly add the powdered sugar and vanilla extract and continue beating on high speed until soft peaks start to form.
5. Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
6. Separate out 1 ¼ cups of the prepared whipped cream to pipe the border and refrigerate for later.
7. In a large Ziploc bag, roughly chop and smash 10 Oreo cookies into small pieces/crumbs. Fold the smashed cookies into the remaining prepared whipped cream.

To assemble:

1. The bottom layer will have 19 Oreos. Quickly dunk each Oreo in a bowl of milk. Starting with the outside edge, place the cookies just inside the edge of the pan and work your way into the middle so they are tightly fit.
2. Starting with the brownie mousse (fill your piping bag if you haven’t already), cut off the tip of the bag about 3/4 inches from the bottom. First, fill the holes between the Oreos. Then starting on the outside edge, pipe the mousse in an even layer working your way towards the middle. Any excess mousse, distribute evenly. Then use your offset spatula to smooth out the mouse, creating a nice even layer.
3. To create the second layer, you’ll need 18 Oreos. Repeat the above steps to dip the Oreos in the milk and assemble them in a circle from the outside edge into the middle.
4. Repeat the same steps with the chocolate chip cookie mouse, first filling in the gaps between the Oreos and then piping from the outside edge into the middle, smoothing out the layer with your spatula.
5. For the third layer, you’ll need 18 Oreos. Repeat the above steps to dip the Oreos in the milk and assemble them in a circle from the outside edge into the middle.
6. Repeat the same steps with the Oreo mouse, first filling in the gaps between the Oreos and then piping from the outside edge into the middle, smoothing out the layer with your spatula.
7. Refrigerate the pie for 3 to 6 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving. To create even slices, I recommend freezing this for 30 minutes prior to slicing. This is only optional and not required.
8. Take you’re remaining prepared whipped cream and pipe the borders of the pie with whipped cream using a large open star tip.
9. Prior to serving, top the cake with remaining brownies, chocolate chip cookies, and Oreos, chopped up to about the size of a quarter. Drizzle with hot fudge sauce.