Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups (595 g) heavy whipping cream, cold
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- Crushed Oreo cookies
Instructions
- Chill the bowl and whisk attachment of a stand mixer in the freezer for 15 to 20 minutes.
- In the chilled bowl, beat the cream cheese until smooth. Add the heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, being careful not to overbeat.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
- Arrange a layer of Oreo cookies over the whipped cream, breaking cookies if necessary to fit.
- Spread about one-third of the remaining whipped cream mixture over the cookies evenly.
- Repeat the layers two more times, finishing with a final layer of whipped cream on top.
- Sprinkle crushed Oreo cookies over the top.
- Cover tightly and refrigerate for at least 6 to 8 hours or overnight for best results.
- Serve cold and for cleaner slices, freeze for 20 to 30 minutes before cutting.
Notes
For a richer flavor, let the cake chill overnight.
Use full-fat cream cheese for better texture.
Feel free to substitute regular Oreos with double-stuffed or other flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.