Celebration Cake made with OREO Cookies



48 servings or 4 cakes, 12 servings each
  • 3 lb. plus 6 oz. OREO Small Cookie Pieces, divided
  • 2 lb. plus 14 oz. prepared and sweetened as desired, whipped cream, divided
  • 6 oz. multi-colored sprinkles, divided
  • 10 lb. chocolate cake mix, prepared and baked into 2 (9-inch) layers
  • 1¼ lb. OREO Cookies

Nutrition per serving

Calories580 Total fat30 gSaturated fat7 gCholesterol65 mgSodium630 mgCarbohydrate75 gDietary fiber3 gProtein7 gVitamin A0 %DVVitamin C0 %DVCalcium10 %DVIron25 %DV

For each cake, 12 servings: Combine 1 cup OREO Pieces, 3/4 cup whipped cream and 2 Tbsp. sprinkles. Place 1 cake layer on plate; top with OREO mixture. Cover with second cake layer.

Frost top and side of cake with 2 cups of the remaining whipped cream. Press 2-1/4 cups of the remaining OREO Pieces into side of cake.

Use 5-inch ring mold to mark circle on top of cake; remove mold. Fill circle with 2 Tbsp. of the remaining sprinkles.

Spoon 3 cups of the remaining whipped cream into pastry bag fitted with fluted tip; use to pipe 12 rosettes around top edge of cake. Gently press 1 whole OREO Cookie into each rosette. Refrigerate until ready to serve.

© Mondelēz International group