Crepe Cake made with OREO Base Cake

Rich pastry cream made from OREO Creme Icing Variegate and a crunchy crumble made with OREO Cookie pieces are layered between crepes to create an elegant cake filled with the in-demand flavor of America's favorite cookie.



6 servings, 9 oz. each

  • Granola

  • 7 oz. OREO Small Cookie Pieces
  • 3 oz. quick cooking oats
  • 1 oz. puffed rice cereal
  • ¼ tsp. salt
  • 6 oz. agave syrup

  • OREO Whipped Cream

  • 16 oz. heavy cream
  • 3 oz. OREO Crème Icing Variegate

  • Cake

  • 18 prepared 9-inch crepes
  • 13¾ oz. OREO Base Cake

Nutrition per serving

Calories820 Total fat47 gSaturated fat22 gTrans fat1 gCholesterol105 mgSodium810 mgCarbohydrate92 gDietary fiber3 gAdded sugars42 gProtein10 gVitamin A35 %DVVitamin C0 %DVVitamin D6 %DVCalcium6 %DVIron30 %DVPotassium6 %DV

Combine cookie pieces, oats, cereal and salt in mixing bowl.

Bring agave to boil on medium heat. Boil 30 seconds. Pour over cookie mixture; mix gently to coat. Spread mixture evenly on parchment paper-lined half sheet pan.

Bake in 350°F standard oven 10 to 15 min. or until light golden brown. Cool completely in pan on wire rack. Break into desired-size pieces.

OREO Whipped Cream:  

Beat heavy cream in bowl of mixer fitted with wire whisk attachment on medium speed until soft peaks form. Beat in variegate. Do not over whip; cream mixture should be soft. Refrigerate until ready to use.


Place 1 crepe on parchment paper-lined cake circle. Spread with 2 to 3 Tbsp. OREO Whipped Cream. Sprinkle with 3 Tbsp. OREO Base Cake. Top with another crepe. Repeat layers until all crepes have been used. Refrigerate cake 30 min. or until firm.

Frost top and side of cake with remaining OREO Whipped Cream. Refrigerate until ready to use. When ready to serve, sprinkle top with 2.25 oz. Granola.



Granola makes more than needed for this recipe. Store leftovers at room temperature in container with tight fitting lid. Use to top fruit, muffins, pudding, etc.

© Mondelēz International group