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No-Bake Cookies And Cream Swiss Roll Cake Recipe! #tipit
Food & Drink
2 (13 ounce) boxes Little Debbie Swiss Roll cakes, unwrapped and cut into 6 slices each
8 ounce block cream cheese, softened to room temperature
1/2 cup powdered sugar
1 1/2 cups cold heavy whipping cream
15 double stuffed Oreos, crumbled into small pieces
Line a 9-inch springform pan with plastic wrap. Set aside.
In a large bowl, beat cream cheese and powdered sugar with an electric hand mixer, until smooth and creamy. Set aside.
Clean off the beaters and in a medium bowl, beat heavy cream until stiff peaks form, about 2 minutes. Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until completely smooth and blended. Fold in Oreo pieces until combined.
Line bottom and up the sides of springform pan with Swiss Roll slices. Spoon filling in the center and spread evenly; top with remaining Swiss Roll slices to cover. Cover pan with plastic wrap and freeze for 4 hours.
To serve, turn pan out onto a cake plate and remove pan and wrap. Slice and be transported to bliss!
You’ll lose some of the chocolate when you slice the cakes. It’s ok. Just gather them up and toss them into the pan. The longer you freeze the cake, the harder it will become, obviously. I thought 4 hours was perfect to solidify, but still easy to cut.