Spray the bottom of a 10-inch (26-centimeter) pan with a removable bottom. Press the crumbs evenly onto the bottom of the pan. Spray the top of the crumbs with cooking spray. Place the pan in the freezer while making the mousse.
Beat the whipping cream with confectioners’ sugar and vanilla sugar until stiff. Add cream cheese and mix well. It should be smooth; very small lumps are okay. Fold in the mini cookies and beat gently. You will end up with medium-sized cookie pieces, which is what you want.
Remove the pan from the freezer. Pour the mousse over the crust and smooth out the top. Decorate with sandwich cookie halves, if desired. Place in freezer overnight or until firm. Drizzle with caramel syrup when serving.
Directions
Credits
Tips:
You can use Tnuva pareve cream cheese for a silkier, smooth texture.
Notes:
You can prebake the crust for five to 10 minutes if desired, so it’s more set. To save time, I omitted the baking.
Description:
Food and Prop Styling by Shiri Feldman.
Photography by Felicia Perretti.
Food and Prep Styling by Chef Suzie Gornish.
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Absolutely amazing!!! I added much more Oreos in the crust and pie