Special no-bake holiday treats from the likes of Oreo cookie fudge recipe and more!

Holidays are always associated with Christmas, and while not everyone rolls that way, we do know most appreciate a delicious dessert when locales bathe in the glory of the local festivities. For such occasions, we urge you to prepare these no-bake treats that remix classic favorites. From a no bake chocolate fudge cake recipe, a no bake chocolate mousse cake recipe, and also an Oreo cookie fudge recipe that can be made ahead and devoured on any occasion be it Christmas festivities or Diwali celebrations.

1. No bake chocolate fudge cake recipe (Serves 10 people)

Ingredients

• 360 gm milk powder
• 100 gm Cadbury cocoa powder
• 125 ml honey
• 80 gm brown sugar
• 150 gm butter, soft
• 200 ml water
• 2 tsp vanilla extract
• 10 ladyfingers
• 120 ml milk
• Dry fruits coated in chocolate, optional

Instructions

1. Take a bowl, add the ladyfingers to it, and pour milk over them. Let the biscuits soak up the milk for a few seconds.
2. Line the soaked biscuits in a 7-inch springform pan. Cut some biscuits if needed to fit the pan.
3. Take a small saucepan, and over low heat, simmer water and brown sugar. Stir to dissolve the sugar. Once the sugar dissolves, remove from heat and add honey and vanilla. Stir to dissolve.
4. Add the powdered milk and cocoa powder to a bowl and mix to combine. To the lump-free power, add the softened butter and beat with an electric mixer, on low speed.
5. Little by little, pour the liquid ingredients, mixed earlier, and beat until you have a smooth batter. The batter should not be runny or too thick.
6. Pour the batter over the ladyfingers. Add some chocolate-coated dried fruits inside.
7. Refrigerate overnight for the no-bake chocolate fudge cake to set.

2. No bake chocolate mousse cake recipe(Serves 6)

Ingredients

• 2 egg yolks
• 500 gm milk
• 500 gm heavy whipping cream
• 60 gm cornstarch
• 60 gm sugar
• 100 gm Cadbury Bournville 70% Dark chocolate

Instructions

1. Use butter to brush the bottom and sides of a standard round or square cake pan.
2. Snap the dark chocolate into smaller pieces and keep it in a small bowl.
3. Take a big bowl, add the milk, egg yolks, heavy whipping cream, cornstarch, and sugar, then whisk continuously on full speed and combine well. Strain, if needed, to remove any lumps.
4. Pour the mixture into a saucepan, and simmer on medium heat, don’t boil. Keep whisking or stirring until it thickens
5. Remove the pan from the stove, turn off the heat, then add the dark chocolate to it. Sir well to combine for a glossy, smooth, and somewhat thick liquid.
6. Pour the liquid into the cake pan.
7. Cover the surface with cling film to avoid fridge smells from being absorbed by the mousse.
8. Refrigerate overnight for best results.
9. Then the next day, invert the cake on a serving plate. Tap the cake pan to loosen it and carefully remove the cake mold.
10. Dust with cocoa powder and to slice, use a heated knife to make it easier to cut through the thick cake.

3. Oreo cookie fudge recipe (Serves 16)

Ingredients

• 20 plain Oreos
• 500 gm white chocolate chips
• 400 ml sweetened condensed milk
• 40 gm unsalted butter
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Take a square 8-inch baking pan, grease liberally, and set aside.
2. Put 15 Oreos in a zip-lock pouch. From the rest of the Oreos, scrape out the cream and put it in the ziplock pouch. Seal these cream-less Oreo cookies in another pouch.
3. Use a rolling pin to crush the cookies, in both pouches, into large chunks. Set aside.
4. Take a saucepan, and add the sweetened condensed milk, butter, white chocolate chips, and salt. Heat over medium flame, until the butter and chocolate have completely melted. Make sure to stir so nothing burns or sticks to the saucepan.
5. Turn off the heat, add vanilla extract to the saucepan, and stir to mix.
6. Quickly add the larger bag of crushed Oreos into the saucepan, mix, then pour the fudge into the prepared pan. Sprinkle the cookie crumbs from the second pouch over the top of the fudge.
7. Cover the surface of the fudge with foil and chill in the fridge for four to six hours.
8. After the chilling time is over, remove it from the pan and slice into 16 pieces and serve