Keywordcookies and creme, Gluten Free, grey stuff, mousse, Oreo
16gluten free Oreo cookies
2cups (480 ml)heavy cream
gluten free sugar pearls or nonpareils for garnish, if desired
Break apart cookies over a large bowl and pour over heavy cream to cover cookies. Cover the bowl with plastic wrap and place it in the refrigerator overnight.
The next day, remove the bowl from the fridge and whip until soft peaks form. Add the powdered sugar and vanilla and continue whipping until stiff peaks form.
Pipe or spoon into dessert dishes and sprinkle with decorations, if desired. Serve immediately, or refrigerate for up to 3 days. Mousse can also be refrigerated in a covered container and piped or spooned right before serving.