Ingredients
3 packages (425g / 15 oz each) Double Stuf Oreo cookies
720ml (3 cups) heavy whipping cream, cold
3 tbsp powdered sugar
2 tsp pure vanilla extract
Crushed Oreo cookies for topping
Instructions
Separate Oreo cookies; crush half for layers, keep the rest whole.
In a bowl, whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
In a 9×13-inch dish, layer crushed Oreos and whipped cream alternately, ending with a top layer of whipped cream.
Sprinkle crushed Oreos generously over the top layer.
Chill in the refrigerator for at least 4-6 hours or overnight before serving.
Notes
Use cold ingredients for better whipped cream stability.
Double Stuf Oreos enhance the chocolate flavor; regular Oreos work as a substitute.
Chill thoroughly to soften the cookies into a cake-like texture.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg