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The Grey Stuff

Ingredients:

Shortbread Cookies:

1 cup butter, room temp

½ cup + 2 Tbsp sugar, divided

1 tsp vanilla

2 cups flour

 

Mousse:

12 Oreo cookies

1 (3.4oz) box instant pudding mix

1 ½ cups whole milk

1 (8oz) tub of cool whip

Utensils:

Blender or Food Processor

Measuring cups and spoons

Stand or Hand Mixer

Parchment lined Baking Sheet

Rolling Pin

Circle Cookie/Biscuit Cutter

Mixing Bowls

Whisk

Spatula

2 Piping bags/Ziplock bags

Recipe Instructions


Kitchen Safety Tips:

Make sure to assemble your food processor before you plug it in!

Step 1: Prep

In a blender or food processor, crush Oreo cookies into a fine crumble. Set aside.

In a mixing bowl, whisk together the instant pudding mix and milk. Place in refrigerator for at least 10 minutes to allow it to set.

Preheat oven to 350°

Step 2: Shortbread

Cream together butter and sugar with a hand or stand mixer with the beater attachment until combined.

Add vanilla and flour. Mix until dough is sticking together but slightly crumbly, about 2 minutes. Form into a ball by hand.

Step 3: Roll & Bake

Roll dough ball in 2 Tbsp sugar and use a rolling pin to roll it out to ¼” thickness. Using a cookie or biscuit cutter, cut 3” circles. Place circles on a parchment lined baking sheet and bake about 12 minutes. They will be light with slight browning on the outside.

Allow to cool completely.

Step 4: Mousse

In a mixing bowl, combine Oreo crumble with vanilla pudding and cool whip, and stir with a spatula. Put mixture into a piping or Ziplock bag.

Step 5: Assemble

Take a cooled shortbread cookie and pipe the mousse on top. Sprinkle with more Oreo crumbs or sprinkles to decorate.

Step 6: Enjoy

Enjoy!

These can be stored in an airtight container in the refrigerator for up to 4 days.