Milkmaid Almond Dessert with No-Bake Oreo Crust

Looking for a no-bake, no-cook dessert that is quite easy to make, assemble, and chill? Then meet this Milkmaid dessert with almonds and Oreo base. It follows the usual route of pressing the crushed Oreos with melted butter into a pan to create a sturdy base that is firm enough to support the filling and also sliceable, but still soft when you bite in. The filling is a mix of whipped cream and condensed milk, light when the spoon sinks into it, but rich on the tongue. Chopped almonds are mixed throughout the dessert to add a delightful crunch, breaking the intense sweetness of the dessert, and giving you something solid to bite into.

Milkmaid Almond Oreo Dessert

Ingredients:

For the base:

• 18 Oreo cookies, crushed
• 3 tbsp unsalted butter, melted

For the filling:

• 1 can Milkmaid
• 1½ cups heavy cream or whipping cream, chilled
• ½ tsp vanilla extract, optional
• ½ cup toasted almonds, chopped

For topping:

• Toasted almonds, roughly chopped
• Crushed Oreos or chocolate shavings

Method:

1. Crush the Oreos (with the cream) into fine crumbs using a food processor or by hand in a ziplock bag and a rolling pin.
2. Add melted butter and mix until the crumbs are evenly coated. Press this mixture into the base of a lined pan using the back of a spoon or glass. Make sure it’s compact and level. Chill in the fridge for at least 20-30 minutes to set.
3. To make the filling, take a big mixing bowl, whip the chilled cream until it reaches soft peaks; you need it to be thick but not stiff.
4. Pour in the Milkmaid and add vanilla, folding until smooth. Add the chopped, toasted almonds into the bowl until evenly distributed.
5. Take the chilled base out of the fridge. Pour the almond-cream mixture on top and smooth out the surface. Tap the pan lightly to settle the filling.
6. If using toppings like extra almonds or Oreo crumbs, sprinkle them over now or just before serving.
7. Cover and refrigerate for at least 6 hours, or overnight for best results. Once firm, lift out of the pan, slice cleanly, and serve cold. Store leftovers in the fridge for up to 3 days.

Tips & Tricks:

• Raw almonds add a nice contrast, but they don’t contribute much else. Toasting them in a dry pan for a few minutes brings out oils, a deeper aroma, and a warm, nutty flavor that stands out against the sweetness of Milkmaid. Always let them cool before folding into the filling, for adding them warm can mess with the whipped cream’s texture.
• If the cookie layer isn’t packed down enough, it won’t hold once the dessert is chilled. Use the back of a spoon or the base of a glass to press the crumb mixture into a tight, even layer. Don’t skip chilling it before pouring the filling on top, otherwise the layers will mix.
• Warm or even slightly cool cream won’t whip. For best results, refrigerate the cream overnight and use it straight from the fridge. If your kitchen is warm, chill your mixing bowl and whisk too.
• You’re folding it with condensed milk, which thickens everything further. Overwhipping the cream makes the mixture grainy or stiff once set. Stop whipping as soon as the cream holds shape but still moves when the bowl is tilted.
• Six hours is the minimum chill time, but overnight gives it a firmer consistency and cleaner slices. Cutting too early leaves you with a soft, messy middle, especially near the edges where it chills more slowly.
• When combining the cream with the Milkmaid and almonds, use a spatula and fold gently. Stirring too hard knocks out the air and gives you a dense, heavy filling instead of a light, mousse-like consistency.
• If you sprinkle almonds on the filling before it chills, they’ll absorb moisture and lose their crunch. If you want that fresh bite, reserve some toasted nuts and scatter them over the top right before serving.
• This dessert sets best when stored at a stable, cold temperature. The fridge door warms up every time it’s opened, which can affect the whole feel of the dessert. Keep the dessert on a shelf near the back of the fridge, tightly covered.