• Chocolate Covered Whipped Cream Oreo Cookie Cake

    Chocolate-Covered OREO Cookie Cake

    NOM NOM NOM…..

    If you are looking for that one dessert that will have everyone indulging, this is it!  I have made this several times using different cake batters.  I love chocolate, but I have made this using Red Velvet cake batter as well, and I prefer the chocolate!

    This dessert needs to be refrigerated due to the cream cheese and whipped cream, and its best sered chilled!  Perfect for cookouts, summer brunch or a late night treat.  Let me know what you think.  If you have a favorite summer dessert, please share below!  Enjoy!!

    Cook Time/Prep

    1 Hr(s) 20 Min(s)
    20 Min(s) Prep
    1 Hr(s) Cook
    16 Servings
    What You Need
    pkg. (2-layer size) devil’s food cake mix
    pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate (or you can use white chocolate)
    1/4 cup butter
    pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1/2 cup sugar
    cups thawed COOL WHIP Whipped Topping

    12 OREO Cookies, coarsely crushed

    Let’s Make It

    1. Heat oven to 350ºF.
    2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
    3. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
    4. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
    % Daily Value*
    Total Fat 26g
    Saturated Fat 11g
    Trans Fat 0g
    Cholesterol 60mg
    Sodium 300mg
    Total Carbohydrates 49g
    Dietary Fibers 2g
    Sugars 34g
    Protein 5g
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2,000 calorie diet.

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