Ingredients
Method
- Beat 2 cups cold heavy whipping cream, ½ cup powdered sugar (if using), and 1 tsp vanilla extract until stiff peaks form.
- Optional: Fold in 8 oz softened cream cheese for a sturdier filling.
- Optional: Replace whipping cream with whisked instant pudding mix and milk for a different texture.
- Spray and line a 9"x13" dish with parchment paper.
- Pour ¼ of the cream into the dish.
- Arrange 10–12 Oreo cookies in a single layer.
- Spread ½ cup cream over the cookies.
- Repeat the cookie and cream layers until the dish is almost full. The final layer should be cream.
- Cover the dish with plastic wrap.
- Chill in the refrigerator for 4–12 hours, or until the cream is fully set.
- Use a sharp knife to test for doneness; a clean slice indicates it is ready.
Notes
Use thin Oreo cookies for a lighter texture.
To avoid sweetness overload, omit powdered sugar if using a sweetened whipped cream alternative like Cool Whip.
For customization, swirl in additional pudding mix or drizzle melted chocolate over the top before chilling.
To avoid sweetness overload, omit powdered sugar if using a sweetened whipped cream alternative like Cool Whip.
For customization, swirl in additional pudding mix or drizzle melted chocolate over the top before chilling.