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Cooking

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No-Bake Oreo Dessert That Tastes Great All Year Round

·
8 servings

  1. Prepare the tin and blitz the cookies

    Prepare a springform cake tin about 26–28 cm in diameter. Line the base and sides with baking paper. Put all the Oreo cookies and the coconut fat into a food processor and blend together until you get a compact mixture. Spread this mixture over the base of the tin and press down firmly.

  2. Cook the pudding

    Divide the milk into 300 ml and 100 ml portions. Stir the pudding powder into the 100 ml of milk. Heat the 300 ml of milk, and once it starts to steam, slowly pour in the milk with the pudding powder. Stir until thickened.

  3. Let it cool

    Cover the finished pudding in the pot with plastic film and let it cool completely.

  4. Stir the gelatine into the cream

    Heat the whipping cream. It shouldn't boil, but it should be hot. Whisk in the gelatine until there are no lumps in the cream. Let it cool slightly.

  5. Whip it up

    Put the Philadelphia cream cheese and the cooled cooked pudding into a stand mixer fitted with the whisk attachment. Sweeten with sugar, add cinnamon and lemon zest, and whip until the two mixtures are fully combined.

  6. A smooth cream

    Slowly pour in the warm cream. Keep the mixer running on a low speed the whole time so no lumps form in the cream. Once all the cream has been incorporated, increase the speed again and whip everything together thoroughly.

  7. Cut the fruit

    While the cream is whipping, cut three-quarters of the fruit into slices and smaller pieces. Keep the rest of the fruit whole for decorating the cake.

  8. Layering

    Pour the finished cream into the tin in stages. First add a third of the cream, then scatter over half of the chopped fruit. Add the second third of the cream, followed by the rest of the chopped fruit, then cover with the final portion of cream. Smooth the surface and decorate with the remaining whole fruit.

  9. Chill in the fridge

    Let it set in the fridge for at least 10–12 hours. I like to make this cake during the Advent season, when I'm not yet ready to dig into Christmas cookies but still want to treat our guests.

  10. You're done!

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