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.
- 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
- 18prepared 9-inchcrepes
- 13¾ oz.OREO Base Cake
Nutrition per serving
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.
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.