Ingredients
Method
- Chill a large glass or metal bowl in the freezer for 10 minutes.
- Pour cold heavy whipping cream into the chilled bowl, add vanilla extract and powdered sugar, and beat on medium-high speed until stiff peaks form.
- Prepare a 9x13 inch baking pan or springform pan.
- Dip Oreo cookies quickly in milk and layer them at the bottom of the pan.
- Spread one-third of the whipped cream over the cookie layer.
- Repeat the layering process until all cookies and cream are used, finishing with whipped cream on top.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Before serving, garnish with crushed Oreos or chocolate shavings.
Notes
Ensure heavy cream is cold for better whipping. Only dip cookies for one second to avoid sogginess. Let the cake set for optimal texture.