Introduction

This Oreo Mousse is a creamy, dreamy dessert that combines rich vanilla pudding with crunchy Oreo cookies and fluffy whipped topping. It’s a simple yet indulgent treat perfect for any occasion.

The image shows a white bowl filled with a layered dish that looks like a creamy Oreo dessert. The bottom layer has a smooth, creamy white texture mixed with small dark cookie crumbs. The top layer is piled high with large, dark chunks of Oreo cookies, creating a rough, crunchy texture. The contrast between the white cream and deep black cookie pieces is very clear. The bowl is placed on a white marbled surface with two wooden spoons crossing in front of it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 oz tub whipped topping (SoDelicious Cocowhip recommended)
26 gluten free Oreos, roughly chopped or crushed
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 ¼ cups milk (any kind, unsweetened almond milk suggested)
3 large egg yolks
3 tablespoons butter or vegan butter
1 tablespoon vanilla

Instructions

Step 1: Prepare the vanilla pudding by combining sugar, cornstarch, and salt in a saucepan. Whisk in 1/4 cup of milk until smooth, then whisk in the egg yolks followed by the remaining 1 cup of milk.
Step 2: Heat the mixture over medium heat, whisking constantly until it thickens and starts to bubble, about 6 minutes. Reduce heat to low and stir with a spatula until very thick, about 2 more minutes. Remove from heat and stir in butter and vanilla until melted.
Step 3: Strain the pudding through a fine mesh sieve into a bowl to remove any cooked egg bits. Cover with plastic wrap directly on the surface and refrigerate until completely chilled.
Step 4: Once chilled, fold the whipped topping gently into the pudding. Then fold in the crushed Oreos until combined.
Step 5: Refrigerate the mousse for at least 4 hours before serving to allow flavors to meld and texture to set.

Tips & Variations

Use gluten free Oreos to keep this dessert gluten free without compromising flavor.
Try different flavored milk, like oat or coconut, for a unique twist on the pudding base.
For a more intense Oreo flavor, reserve some cookie crumbs for garnish on top before serving.

Storage

Store the Oreo mousse covered in the refrigerator for up to 3 days. Before serving, give it a gentle stir if needed. This mousse is best enjoyed chilled and should not be frozen, as the texture may change.

How to Serve

A clear glass bowl holds a three-layer dessert placed on a dark lace doily over a white marbled surface. The bottom layer is smooth, white cream, topped by a middle crumbly dark chocolate cookie layer. Above this is a thick layer of white whipped cream sprinkled with dark chocolate sprinkles spread around the edge. A whole dark chocolate sandwich cookie stands upright in the center of the whipped cream layer. The background is softly blurred with a dark tone. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, the pudding can be made several days ahead and refrigerated. The mousse assembly is best done the day before serving for optimal texture and flavor.

What can I use if I don’t have a fine mesh sieve?

If you don’t have a fine mesh sieve, you can use a nylon stocking or a clean kitchen towel stretched over a bowl to strain the pudding, ensuring a smooth texture without lumps.

Oreo Mousse Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

A creamy and indulgent Oreo Mousse that layers rich vanilla pudding with whipped topping and chopped gluten-free Oreos for a delightful no-bake dessert perfect for any occasion.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vanilla Pudding

1/3 cup sugar
2 Tablespoons cornstarch
1/4 teaspoon salt
1–1/4 cups milk (unsweetened almond milk recommended)
3 large egg yolks
3 Tablespoons butter or vegan butter
1 Tablespoon vanilla extract

Mousse

9 oz tub whipped topping (SoDelicious Cocowhip recommended)
26 gluten free Oreos (roughly chopped or crushed)

Instructions

Prepare the pudding mixture: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add 1/4 cup of milk and whisk until smooth. Add egg yolks and whisk again. Pour in the remaining 1 cup of milk and combine well.
Cook the pudding: Heat the mixture over medium heat, stirring constantly until it thickens and begins to barely bubble, about 6 minutes. Reduce heat to low, switch to a spatula, and stir for 2 more minutes until very thick.
Finish and strain the pudding: Remove from heat, stir in butter and vanilla until melted and incorporated. Pour the pudding through a fine mesh sieve into a bowl to remove any cooked egg bits.
Chill the pudding: Cover the pudding surface with plastic wrap to prevent skin formation and refrigerate until completely chilled. This can be done several days ahead.
Make the mousse: Gently fold the whipped topping into the chilled pudding until combined, then fold in the crushed Oreos.
Chill before serving: Refrigerate the assembled mousse for at least 4 hours to allow it to set properly before serving.

Notes

Use gluten-free Oreos if you require a gluten-free dessert.
Substitute butter with vegan butter and use dairy-free milk and whipped topping for a vegan version.
Cover pudding with plastic wrap directly on the surface to prevent skin formation.
Allow enough chilling time for best texture and flavor melding.

Keywords: Oreo mousse, gluten free dessert, no bake mousse, whipped topping dessert, easy mousse recipe