OREO ICE BOX CAKE

No bakes dessert are so easy and quick to make…. add OREO Cookies to that (drooooling) Don’t we all love those cookies!! Don’t know what it is…the chocolatey outside or the creamy inside….those cookies are delicious!! So when I saw this on Pinterest…. I had to try it…. Chocolate graham crackers layered with creamy, yummy, oreo pudding….. and finally some melted chocolate icing (Are you drooling now?). So lets start!!

Oh..this recipe is by My Baking Addiction and the pinterest pin took me to ebay (I did not even know you could blog on Ebay!!!)

OIBC1OREO ICE BOX CAKE

Recipe by: My Baking Addiction

INGREDIENTS

2 packages Instant Jell-o Oreo Pudding Mix (4.2oz)

3-1/2 cups whole milk

1 -8 oz container frozen whipped topping, thawed. (I used Cool Whip)

10 Oreos, chopped

1- 14 oz package chocolate graham crackers

1 can ready chocolate frosting.

METHOD:

  1. In a large bowl, use an electric mixer to beat together the pudding mixes and milk until thickened, about 3 minutes. (I will be honest, I did not read the 3 minutes, and started to mix and got worried that the mixture was too thin. Then I re-read the instructions and saw the 3 minutes…yes it does thicken…be patient)
  2. Using a rubber spatula, fold in the whipped topping until fully incorporated. Add in chopped Oreos and gently fold them in to combine.
  3. Arrange a single layer of graham cracker squares in the bottom of a 9 x 13 inch baking pan.
  4. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  5. Melt frosting in microwave for 30 seconds and stir until it is an even consistency. Use an offset spatula to spread the frosting over the whole cake, covering the graham cracker layer. Cover, and chill at least 4 hours before serving. Enjoy!

OIBC2

So overall a delicious cake… if my icing was not very sweet!! I bought Milk chocolate icing… which turned out to be very sweet for our taste buds…. but without the icing the layers are soooo yum… the creaminess of the pudding combined with chocolate graham crackers….absolutely delicious!!! So my suggestion, unless you are up for super sweet dessert, you might want to use classic icing or pour thin layer of icing!

Do try it on own…. it is worth trying!

Happy cooking!!

Until next time,

Cheers =)

Chocolate Wafer Mousse Pie

So I have been wanting to eat dessert with sme whipped mousse-y filling/topping…. I had pinned few recipes…. then I came across The Sugar Wafer Chocolate Mousse Pie recipe by Cookies and Cups 😀 Oh my… it looked yum…. is a no bake, easy and quick… WIN WIN WIN!!!! So I had to make me some….and perfect to take to dinner at friend’s place!!

CWMCSo here is here the recipe:

Sugar Wafer Chocolate Mousse Pie

Recipe by: Cookies and Cups

Ingredients:
Mousse
  • 1½ cups chopped semi sweet chocolate (I used Ghiradelli Baking Bars- needed 1 and 3/4 bar)
  • ¼ salt
  • 1 tsp vanilla
  • 2¼ cups heavy cream, divided
Crust
  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
  • 1½ cups heavy cream
  • 3 Tbsp powdered sugar
  • Cocoa powder for dusting
Instructions
Mousse
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”. (I opened my fridge at 25 mins for something and decided to peek at the chocolate… it was starting to get solid… so I took it out…. so check for your refrigerator temps.)
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
Crust
  1. Grease a 9″ springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
Assembly
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
Topping
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. Dust some cocoa powder. I let it sit in refrigerator till it was time to serve.

CWMC1YUM!!! Exactly what I was craving for…. the mousse-y texture and the awesome crust…that 1/4 tsp of salt makes sooo much of difference in taste….Perfect sweetness with textures… PURE DELIGHT!!!!

A must try recipe….very easy too… and perfect to take for dinner parties!!

Until next time,

Enjooy!