• 3 lb. OREO Small Cookie Pieces, divided
  • 2 lb. 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


  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.


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
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 25%DV
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