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Recipe by Brynie Greisman

Cookies-and-Cream Mousse Pie

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Parve Parve
Easy Easy
15 Servings
Allergens

A delicious finale to the Purim seudah. Easy yet elegant. There are no raw eggs, yet it has a creamy, dreamy texture. Everyone loved it!   Yields approximately 15 servings

Ingredients

Crust

  • 10 chocolate sandwich cookies, crushed(I use a schnitzel pounder for this)

Mousse Pie

  • 1 8-ounce (225-gram) container pareve cream cheese (I used Tofutti brand), roomtemperature

  • 2 packages (total approximately 5 ounces/134 grams) mini sandwich cookies

Garnish

  • mini sandwich cookies

  • caramel syrup, for drizzling

Directions

1.

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.

2.

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.

3.

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.

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.

Credits

Food and Prop Styling by Shiri Feldman. Photography by Felicia Perretti. Food and Prep Styling by Chef Suzie Gornish.

Cookies-and-Cream Mousse Pie

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Bracha Kalinsky
Bracha Kalinsky
8 months ago

Absolutely amazing!!! I added much more Oreos in the crust and pie