OREO® Strawberry Mousse Cake

26  Ratings
  • 30 min prep
  • 5 hr total
  • Makes 14 servings.

A fluffy mixture of strawberry gelatin, puréed strawberries and whipped cream is chilled in a chocolate sandwich cookie crust for a luscious dessert.

OREO® Strawberry Mousse Cake Recipe


  • 29 OREO Cookies, divided
  • 2 Tbsp. margarine or butter, melted
  • 2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups strawberries, pureed
  • 1-1/2 cups whipping cream, whipped, divided


  • Cut  3 of the cookies in half; set aside. Finely crush 12 of the remaining cookies; mix with margarine. Press firmly onto bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.
  • Dissolve  gelatin in boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened.
  • Beat  gelatin with electric mixer on high speed 2 minutes or until foamy. Gently stir in 2 cups of the whipped cream. If necessary, refrigerate until mixture is thick enough to mound. Spoon into crust. Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen dessert; remove rim of pan. Top with remaining whipped cream and halved cookies. Garnish with additional strawberries and mint sprig, if desired. Store leftover dessert in refrigerator.

Recipe Tips

SubstituteSubstitute raspberries for the strawberries.


Nutrition Information

Makes 14 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 11 g
    • Saturated fat 4 g
    • Cholesterol 20 mg
    • Sodium 220 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 21 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 6 %DV
    • Vitamin C 25 %DV
    • Vitamin D n/a
    • Calcium 0 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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