• 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
  • 1-1/4 lb. OREO Cookies


Nutritional facts are based on a single serving
Calories 580
Total fat 30g
Saturated fat 7g
Cholesterol 65mg
Sodium 630mg
Carbohydrate 75g
Dietary fiber 3g
Sugars 47g
Protein 7g
Calcium 10%DV
Iron 25%DV


  1. 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.
  2. 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.
  3. Use  5-inch ring mold to mark circle on top of cake; remove mold. Fill circle with 2 Tbsp. of the remaining sprinkles.
  4. 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.
0 Ratings
You have already rated

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.