Directions
- Line a 9×5-inch loaf pan with parchment paper and lightly grease if desired. This setup will help in releasing the cake once it is set.
- Dip each Oreo in cold milk for about 1 second per side. This quick soak helps soften the cookies. Arrange them in a single layer at the bottom of the pan.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. This will form the base for your creamy filling.
- Gradually blend in the powdered sugar and dry cake mix. Mix until fully incorporated, resulting in a sweet and flavorful cream.
- In a separate bowl, whip the heavy cream until stiff peaks form. This step is crucial for achieving that tremendous, fluffy texture in the filling.
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream along with 1/4 cup of sprinkles for a colorful touch.
- Spoon half of this mousse over the layer of dipped Oreos, spreading evenly. Add a second layer of dipped Oreos on top, then finish with the remaining mousse, smoothing out the top.
- Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight. This allows the flavors to meld and the cake to set beautifully.
- Once chilled, lift the cake out of the pan using the parchment overhang. Sprinkle with extra sprinkles before slicing to add a festive touch.
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