Three layers of homemade mousse make up this Slutty Brookie No-Bake Icebox Cake. Each layer brings something new to the table. The Chunky brownie batter mousse comes first, followed by the chocolate chip cookie mousse, and then the Oreo mousse. This mainly no-bake dish is much easier to make than it appears.
Ingredients
- Assorted ingredients
- 2 family sized pkgs (20 oz) Oreos
- 6–8 Soft baked chocolate chip cookies, Pepperidge Farm or others, chopped
- 4–5 Fudgy Brownies or 1 8-inch square pan, prepared and cooled
- Hot fudge for garnish
- 1 cup milk
For the brownie mousse:
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 1 ½ cup heavy whipping cream
- ¾ cup brownie mix
- 1 cup chopped brownies
For the chocolate chip cookie mousse
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 1 ½ cup heavy whipping cream
- ½ cup powdered sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons light brown sugar
- 2 teaspoons vanilla extract
- 4 soft baked chocolate chip cookies
For the Oreo mouse
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 1 ¾ cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 10 Oreos, crushed
Instructions
- Place the mixer bowl and whisk attachment in the freezer for 5 to 10 minutes to cool while you prepare the following steps for the brownie layer.
- In a small beaker, put 1 tablespoon of cold water. Sprinkle the gelatin over the cold water, making an effort to uniformly distribute the powder. Allow the gelatin to solidify for a few minutes (about 2-3 minutes).
- Next, microwave the solid gelatin for 3-5 seconds, or until it reverts to a liquid. Keep a watchful eye on it!
- Whipping cream should be made ahead of time. Pour the heavy whipping cream into the refrigerated mixing bowl and beat on medium-high speed with an electric mixer until the cream becomes foamy. Slowly add the dry brownie mix, continuing to beat on high speed until peaks form.
- Pour the liquid gelatin into the mixing bowl slowly and beat until stiff peaks form.
- 1 cup of the prepared brownies should be chopped into small bits, about the size of a dime or smaller, and folded into the brownie batter mousse gently. Place the mousse in the refrigerator in a dish or a large (18-inch) piping bag while you finish the other layers.
- Clean and dry the mixing bowl for the chocolate chip cookie layer. While you’re preparing the following steps, chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
- In a small beaker, put 1 tablespoon of cold water. Sprinkle the gelatin over the cold water, making an effort to uniformly distribute the powder. Allow the gelatin to solidify for a few minutes (about 2-3 minutes).
- Next, microwave the solid gelatin for 3-5 seconds, or until it reverts to a liquid. Keep a watchful eye on it!
- Whipping cream should be made ahead of time. Pour the heavy whipping cream into the refrigerated mixing bowl and beat on medium-high speed with an electric mixer until the cream becomes foamy. Slowly add the powdered sugar, flour, brown sugar, and vanilla extract, and beat on high until soft peaks form.
- Pour the liquid gelatin into the mixing bowl slowly and beat until stiff peaks form.
- 4 soft cooked chocolate chip cookies, around the size of a dime or smaller, should be chopped into tiny pieces. Fold them in gently with the chocolate chip cookie mousse. Place the mousse in the refrigerator in a dish or a large (18-inch) piping bag while you finish the other layers.
- Wash and dry your mixing bowl before making the oreo mousse. While you’re preparing the following steps, chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
- In a small beaker, put 1 tablespoon of cold water. Sprinkle the gelatin over the cold water, making an effort to uniformly distribute the powder. Allow the gelatin to solidify for a few minutes (about 2-3 minutes).
- Next, microwave the solid gelatin for 3-5 seconds, or until it reverts to a liquid. Keep a watchful eye on it!
- Whipping cream should be made ahead of time. Pour the heavy whipping cream into the refrigerated mixing bowl and beat on medium-high speed with an electric mixer until the cream becomes foamy. Slowly drizzle in the powdered sugar and vanilla extract, and beat on high speed until soft peaks form.
- Pour the liquid gelatin into the mixing bowl slowly and beat until stiff peaks form.
- Separate 1 14 cup of the made whipped cream for the boarder and keep it refrigerated until needed.
- 10 Oreo cookies, coarsely chopped and smashed into small pieces/crumbs in a big Ziploc bag Fold the shattered cookies into the leftover whipped cream that has been created.
- To assemble, place 19 Oreos on the bottom layer. Dip each Oreo in a bowl of milk as quickly as possible. Place the cookies just within the pan’s edge, starting on the outer edge and working your way inwards to ensure a snug fit.
- Cut off the tip of the piping bag approximately 3/4 inch from the bottom, starting with the brownie mousse (fill your piping bag if you haven’t already). Fill in the gaps between the Oreos first. Then, starting at the outer edge and working inwards, pipe the mousse in an equal layer. Distribute any leftover mousse evenly. Then smooth out the mouse with your offset spatula to get a lovely uniform coating.
- You’ll need 18 Oreos for the second layer. Dip the Oreos in the milk again and arrange them in a circle from the outer edge to the center, as described previously.
- With the chocolate chip cookie mouse, repeat the procedures, first filling in the spaces between the Oreos and then piping from the outer border to the center, smoothing out the layer with your spatula.
- You’ll need 18 Oreos for the third layer. Dip the Oreos in the milk again and arrange them in a circle from the outer edge to the center, as described previously.
- Rep with the Oreo mice, filling in the spaces between the Oreos first, then piping from the outer border to the center, smoothing out the layer with your spatula.
- Refrigerate the pie for 3 to 6 hours, or until all of the layers have firmed up. Before serving, remove the edges of the pan and prepare the toppings.
- I froze this for 30 minutes before slicing to ensure equal slices. This is only a suggestion and not a requirement.
- Using a big open star tip, pipe the whipped cream boarders of the pie with the remaining prepared whipped cream.
- Top with the remaining brownie, chocolate chip cookies, and Oreos, sliced into quarter-size pieces. Drizzle hot fudge sauce over top.
- This dessert must be kept cool.
Source: Beyond Frosting
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