Ingredients
Method
- Prepare the Mousse Base by combining banana cream filling, milk, and vanilla in a mixing bowl.
- Crush Oreos in a resealable bag using a rolling pin until finely ground.
- Press 1/3 of the crushed Oreos into the bottom of an 8-inch springform pan.
- Pour half the mousse mixture over the cookie layer.
- Repeat layers with remaining crushed Oreos and mousse.
- Chill the cake for at least 6 hours or overnight by covering the pan with plastic wrap.
- After chilling, run a warm knife around the edges to facilitate unmolding and clean slicing.
Nutrition
Notes
Blend 1/4 cup crushed Oreo into the mousse base to prevent the cookie layer from sinking.
Chill the cake for a minimum of 8 hours for easier slicing and optimal texture.
Add raspberry jam between layers for a tart contrast.
Place parchment paper under the springform pan to manage overflow during refrigeration.
Top with whole Oreos arranged in a star pattern and a dusting of chilled cocoa powder for decoration.
Refrigerate the assembled cake until serving, preferably keeping it chilled for 8–10 hours total for perfect firmness.
Chill the cake for a minimum of 8 hours for easier slicing and optimal texture.
Add raspberry jam between layers for a tart contrast.
Place parchment paper under the springform pan to manage overflow during refrigeration.
Top with whole Oreos arranged in a star pattern and a dusting of chilled cocoa powder for decoration.
Refrigerate the assembled cake until serving, preferably keeping it chilled for 8–10 hours total for perfect firmness.