Slutty Brookie Icebox Cake

This Slutty Brookie No-Bake Icebox Cake is 3 glorious layers of homemade mousse, and it’s mostly no-bake. The bottom layer is a brownie batter mousse made with a whipped brownie batter cream and chunks of fudgy brownies. The second layer is a chocolate chip cookie mousse with chunks of chocolate chip cookies. The top layer is an Oreo mousse. After one bite, there’s no way you’ll want to share.

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I call this the “marry me” cake, it trumps all other previous favorite no-bake recipes and it’s going to be real hard to top this one. Real hard. Each time I’ve made this, it just get better and better. It also inspired my No-Bake Chocolate Nutter Butter Mousse Pie.

INGREDIENTS
Assorted ingredients

• 2 family sized pkgs (20 oz) Oreos
• 6-8 Soft baked chocolate chip cookies, Pepperidge Farm or others, chopped
• 4-5 Fudgy Brownies or 1 8-inch square pan, prepared and cooled
• Hot fudge for garnish
• 1 cup milk

For the brownie mousse:

• 1 tablespoons cold water
• 1 teaspoon gelatin
• 1 ½ cup heavy whipping cream
• ¾ cup brownie mix
• 1 cup chopped brownies

For the chocolate chip cookie mousse

• 1 tablespoons cold water
• 1 teaspoon gelatin
• 1 ½ cup heavy whipping cream
• ½ cup powdered sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons light brown sugar
• 2 teaspoons vanilla extract
• 4 soft baked chocolate chip cookies

For the Oreo mouse

• 1 tablespoons cold water
• 1 teaspoon gelatin
• 1 ¾ cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 10 Oreos, crushed

INSTRUCTIONS

• For the brownie layer: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
• Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the dry brownie mix and continue beating on high speed until peaks start to form.
• Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
• Chop 1 cup of the prepared brownies into small pieces, about the size of a dime or smaller and gently fold them into the brownie batter mousse. Spoon the mousse into a bowl or large (18-inch) piping bag and place in the refrigerator while you prepare the other layers.
• For the chocolate chip cookie layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
• Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
• Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar, flour, brown sugar and vanilla extract and continue beating on high speed until soft peaks start to form.
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