I haven’t been shy about sharing my fondness for what some might consider trailer park treats. (It’s a long list — but Spam with Kraft mac n cheese, bean and smoky link casserole with canned Bartlett pears, Pop-Tarts, deep fried oreos, corn dogs — to name but a few.) But that said, there are some infamous shortcuts used in American cooking that I probably consider beneath me.
Like Campbell’s Cream of Mushroom. (I stand corrected — as you can see.) And this doozy — a key ingredient in my mother’s ubiquitous cloudy green Jell-O mold with pineapple and nuts:
But this weekend I may have made my whiskey tango masterpiece (with a few tweaks that I’ll mention later), and Cool-Whip was a light, fluffy and important player in what was ultimately a cool, summery show-stopper:
My boyfriend tells me that as a kid, having a tub of Cool-Whip all to himself, to consume (presumably) in one sitting, was the ultimate luxury. (I would have gone with a tub of chocolate frosting, if we’re talking tubs — but that’s me.) Heavy cream is always my default in creamy dessert situations, but it won’t always whip or stay whipped and will frequently wilt in a hot summer kitchen or on a picnic table in the sun. And that’s why summer is Cool-Whip’s turn to shine.
This dessert looks beautiful, like a huge Oreo, and is embarrassingly easy. Just two Devil’s food cakes from a mix, a filling of a few crushed Oreos, cream cheese and Cool Whip, and a chocolate glaze that drips decadently down the sides.
The good people at Kraft scored on everything but the glaze, which was disappointing. If I make this again, I’ll hit the interwebs and find a rich, glossy ganache to glide over the top and sides like a silk negligee.
I threw away almost a 3rd of the filling because it seemed like too much — silly girl. Two words — DOUBLE STUFFED. Use it all, like this clever person did!
Chocolate Covered Oreo Cookie Cake
1 pkg (2-layer size) devil’s food chocolate cake mix
4 squares Baker’s Semi-Sweet chocolate (or equivalent in chocolate chips)
1/4 c (half stick) butter
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip topping
12 crushed Oreo cookies
Bake cakes as directed on package. Cool in pans 10 minutes, invert onto wire racks. Cool cakes completely.
Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers.
Microwave chocolate and butter in small microwaveable bowl on high in 15 second intervals or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.
Spread top with chocolate glaze; let stand until firm. Keep refrigerated. (I didn’t refrigerate, and all was well.)