Chocolate Mousse Ice Box Cake

My mom made this dessert every year for Christmas as far back as I can remember. According to her notes, it’s a Betty Crocker recipe from the 1970s. The title of the recipe talks about it being a “make ahead dazzler.” Don’t you just love that?! Believe or not, I’ve never made it. Until, this year… When I served it the other night, both my son & my husband said it was just like they remember it from when my mom would make it. I hope you try it and make your own memories.

Chocolate Mousse Ice Box Cake

Category: Cakes & Pies, DESSERTS

Servings:  8-10 Servings

Chocolate Mousse Ice Box Cake


  • 1 1/2 cups regular Oreo cookies (1 1/2 have sleeves of cookies)
  • 1/3 cup melted butter
  • 1 (8 oz) cream cheese, softened (I used low fat)
  • 1/2 cup sugar, divided
  • 1 tsp vanilla
  • 2 eggs, separated
  • 3/4 cup chocolate morsels, melted
  • 1 cup whipping cream, whipped until stiff peaks are formed
  • 3/4 cup chopped pecans
  • Whipped cream & crushed peppermint for garnish


  1. Preheat oven to 325 degrees. Grease a 9-inch spring form pan.
  2. Combine Oreo cookies and melted butter in a food processor. Pulse until finely crushed. Press onto the bottom of the spring form pan. Use the bottom of a measuring cup to press into the bottom of the pan. Bake at 325 degrees for 10 minutes. Cool completely.
  3. Combine softened cream cheese, 1/4 cup of the sugar and vanilla using a beater. Whip until fluffy.
  4. Whisk the egg yolks into the melted chocolate. Immediately add the chocolate and egg mixture to the cream cheese mixture. Whip until smooth.
  5. Beat egg whites until stiff peaks form. Slowly add the other 1/4 cup of sugar to the egg whites until thoroughly incorporated. Fold into cream cheese & chocolate mixture.
  6. Now fold in the whipped cream and pecans.
  7. Pour the chocolate mousse evenly over the crumbs. Cover with plastic wrap. Make sure the plastic wrap is touching the top of the mousse. Freeze for several hours.
  8. Serve slices with a dollop of whipped cream and a sprinkle of crushed peppermint.
  9. Cake will keep in the freezer for several days, as long as you keep it tightly covered with plastic wrap.

Leave a Reply

Social media & sharing icons powered by UltimatelySocial