Why I Love This Recipe
I adore this Oreo Mousse because it’s incredibly easy to make and requires just a few simple ingredients. The homemade vanilla pudding adds a rich depth of flavor, while the whipped topping brings in that airy, mousse-like texture. Folding in crushed Oreos gives it a delightful crunch and classic taste that everyone loves. Plus, it’s a make-ahead dessert, which means I can prepare it in advance and have it ready to serve when needed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Granulated sugar
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Cornstarch
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Salt
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Milk (any kind; I use unsweetened almond milk)
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Egg yolks
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Butter (or vegan butter)
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Vanilla extract
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Whipped topping (such as SoDelicious Cocowhip or regular whipped topping)
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Crushed gluten-free Oreo cookies
Directions
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Prepare the Vanilla Pudding: In a small saucepan, whisk together sugar, cornstarch, and a pinch of salt. Add a splash of milk and whisk until smooth. Incorporate the egg yolks, then add the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens (about 6 minutes). Reduce heat to low and continue cooking for 2 more minutes until very thick. Remove from heat and stir in butter and vanilla extract.
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Chill the Pudding: Pour the pudding through a fine mesh sieve into a bowl to remove any lumps. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until completely chilled. This can be done a few days in advance.
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Combine with Whipped Topping: Once the pudding is fully chilled, fold in the whipped topping until smooth and well combined.
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Add Crushed Oreos: Gently fold in the crushed gluten-free Oreo cookies until evenly distributed throughout the mousse.
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Chill Before Serving: Cover the mousse and refrigerate for at least 4 hours to allow the flavors to meld and the texture to set properly.
Servings and Timing
This recipe yields approximately 6 servings. Preparation time is about 15 minutes, with additional chilling time of at least 4 hours. For best results, I recommend making it a day ahead to let the flavors develop fully.
Variations
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Dairy-Free Version: Use non-dairy milk and vegan butter for the pudding, and opt for a dairy-free whipped topping like SoDelicious Cocowhip.
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Flavor Twist: Add a tablespoon of instant coffee granules to the pudding mixture for a mocha-flavored mousse.
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Layered Dessert: Create a trifle by layering the Oreo Mousse with additional crushed Oreos and whipped topping in a glass dish for an elegant presentation.
Storage/Reheating
Store the Oreo Mousse in an airtight container in the refrigerator for up to 3-4 days. Note that the cookies will continue to soften over time, which enhances the dessert’s texture. This dessert is best served chilled and does not require reheating.
FAQs
Can I use store-bought pudding instead of making it from scratch?
Yes, you can use store-bought vanilla pudding, but I find that homemade pudding offers a richer flavor and better control over the ingredients, especially for dietary restrictions.
Are regular Oreos gluten-free?
Regular Oreos are not gluten-free. However, gluten-free Oreos are available and work perfectly in this recipe.
Can I freeze Oreo Mousse?
Freezing is not recommended, as it can alter the texture of the mousse and cause separation upon thawing.
How can I make this dessert ahead of time?
Prepare the pudding and fold in the whipped topping and crushed Oreos as directed. Cover and refrigerate for up to 2 days before serving.
What can I use as a topping for the Oreo Mousse?
I like to garnish the mousse with additional crushed Oreos, chocolate shavings, or a dollop of whipped topping for added flair.
Conclusion
Oreo Mousse is a delightful, easy-to-make dessert that combines the classic taste of Oreos with the lightness of mousse. Its simplicity and versatility make it a go-to recipe for any occasion. Whether you’re catering to gluten-free diets or simply craving a sweet treat, this mousse is sure to impress. Give it a try, and enjoy every creamy, crunchy bite!
Print
Oreo Mousse
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This light and creamy no-bake dessert blends homemade vanilla pudding, whipped topping, and crushed gluten-free Oreos for a rich, crowd-pleasing treat.
Ingredients
Vanilla Pudding Base:
Granulated sugar
Cornstarch
Pinch of salt
2 cups milk (dairy or unsweetened almond milk)
3 egg yolks
2 tbsp butter or vegan butter
1 tsp vanilla extract
Mousse Mix-ins:
1 container whipped topping (e.g., SoDelicious Cocowhip or Cool Whip)
1½ cups crushed gluten-free Oreo cookies
Instructions
Make the Pudding: In a saucepan, whisk together sugar, cornstarch, and salt. Add a splash of milk and whisk until smooth. Mix in egg yolks and remaining milk. Cook over medium heat, whisking constantly, until thickened (about 6 minutes). Reduce heat and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
Chill the Pudding: Strain pudding through a mesh sieve into a bowl. Cover with plastic wrap directly on the surface. Refrigerate until fully chilled (can be made in advance).
Fold in Whipped Topping: Once chilled, fold whipped topping into the pudding until light and smooth.
Add Oreos: Gently fold in crushed gluten-free Oreos until evenly distributed.
Chill Again: Cover and refrigerate the mousse for at least 4 hours before serving.
Notes
Use store-bought pudding to save time, but homemade gives better flavor.
For a mocha twist, stir 1 tbsp instant coffee granules into the pudding while cooking.
Serve in cups, jars, or layer in a trifle for presentation.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
