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This holiday season, whip up this simple and elegant No Bake Peppermint Bark OREO Cake for a delicious treat the whole family will love!
Everything I know about family and entertaining I learned from my sister. I’ve spent the last twelve Christmases at her home and every year we spend the weeks leading up to my trip talking about all the food we want to make when we finally reunite.
Because a family that cooks together stays together, right?
Top on the list are my homemade overnight yeast doughnuts (I only make them Christmas Eve but one day I’ll share the recipe here), followed by my sister’s gorgeous Italian Cream Cake. However, sometimes we just want something quick and delicious–something that will feed the large crowd of us with minimal fuss.
Which brings me to this absolutely glorious No Bake Peppermint Bark OREO Cake.
This cake is amazing for many reasons, not the least of which is that you can express your inner Jackson Pollock when it comes to drizzling all that melty white chocolate on top.
And like so many good things in life, it starts with OREO cookies.
As you all know, I’m in a pretty committed relationship with OREO cookies (remember my OREO Cinnamon Rolls of yore? Or Birthday Cake OREO Popcorn, AKA, the single most requested treat I make?) but this No Bake OREO Cake is perhaps my greatest creation.
My OREO swan song, if you will.
And it came to me in a literal dream. Yes, I dream in food. It’s just something I’ve learned to accept about myself. When I woke up, I scooted straight to Kroger to pick up my supplies. And of course Kroger had exactly what I needed, like it always does, so i could go home to make my dream a reality in record time!
My sister is the queen of simple entertaining. She might have a house full of people, but she never breaks a sweat. Not only is she an ace planner, but she really knows how to keep things simple (whereas my tendency is to go over the top on everything).
She’ll have a slow cooker simmering with Carnival Meatballs, which is all anyone really wants to eat at a party anyway, and another filled with some cheesy concoction. Add a shrimp cocktail platter and a table filled with treats and everyone is happy.
I can imagine this cake being welcomed at any family gathering at any time of year, but I added a few holiday touches to make it fit in even better this season.
All you do is whip up some white chocolate instant pudding, fold in whipped topping and peppermint candy and layer it between rows of lovely OREO cookies.
Top the pan off with a glossy chocolate layer and get your abstract art on with some white chocolate and more peppermint candy.|
Pop the whole shebang in the fridge for a few hours (or overnight) and slice into squares. The pudding softens the crunchy cookies so the finished consistency is cake-like but with a certain je ne sais quoi that only OREO cookies can bring to this situation.
And this is a situation you want to be a part of. I promise you that.
I absolutely love how quickly this treat comes together. It reminds me of eating milk and cookies but in cake form–and the peppermint crunch makes it a delight for the holidays!
In my opinion, this tastes best when it is shared around a big family table, preferably one that has a mad game of Hand and Foot unfolding across it as well.
What are you looking forward to making with your families this year?
- For the Filling
- 2 (3.5 ounce) boxes white chocolate instant pudding
- 3 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup peppermint baking chips or crushed peppermint candy
- 50 OREO cookies (either regular or Peppermint)
- For the Topping
- ⅓ cup unsweetened cocoa powder
- 1 cup white sugar
- ¼ cup milk
- 1 stick butter
- 1 teaspoon pure vanilla extract
- More crushed peppermint, for sprinkling
- 2 ounces white chocolate, melted, for drizzling
- For the Filling: Combine pudding mix and milk in a large bowl and stir until thickened, about 2-3 minutes. Fold in whipped topping and peppermint baking chips (or crushed peppermint candy).
- Layer half of the OREO cookies at the bottom of a 9 x 13 baking pan (cut a few cookies in half to fill in any gaps). Use a rubber spatula to spread half of the pudding mixture over the cookies. Layer with the remaining OREO cookies. Spread the remaining pudding mixture on top of the cookies and pour chocolate topping (recipe below).
- For the topping: Combine cocoa, sugar, and milk in a medium saucepan and stir. Heat over medium-high until mixture comes to a roiling boil, stirring frequently. Let the topping boil for a minute, then remove pan from heat. Stir in butter and vanilla extract until butter has melted completely. Pour over cake (no need to let topping cool) and use a rubber spatula to smooth topping over entire cake. Sprinkle with crushed peppermint and drizzle with white chocolate.
- Refrigerate for at least 4 hours, or overnight.
**This recipe is easily scalable--halve it for a square pan, or double it for a crowd!
Adapted from The Kitchen is My Playground