Ingredients

The following ingredients have 12 Servings
  • 220 grams full fat cream cheese (8 ounces, at room temperature)
  • 1 1/2 cups powdered sugar (sifted to remove lumps)
  • 1 liter heavy whipping cream (approximately 4 cups)
  • 72 Oreo Cookies

Instruction

  • Add the room-temperature cream cheese to a large bowl and whip on medium speed until creamy and smooth.
  • Add the powdered sugar and continue to whip until incorporated.
  • Add the whipping cream in a steady stream while the mixer is running on medium speed and continue mixing on medium speed until the whipping cream mixes smoothly with the cream cheese mixture.
  • Turn the mixer to high speed and let the mixture whip until it thickens and reaches the hard-peaks stage.
  • Crumble 24 of the Oreo cookies and set them aside in a bowl.
  • Add 24 Oreo cookies to the bottom of a 9-inch by 13-inch pyrex or glass pan.
  • Add 1/2 the cream mixture on top of the Oreo cookies and smooth it out as best you can to create an even layer.
  • Add another 24 Oreo cookies on top of the cream layer, adding a few of the crumbled Oreo cookies in between the whole ones.
  • Add the other half of the cream mixture, smoothing it out as evenly as possible to the edges of the pan.
  • Add the rest of the crumbled Oreo cookies on top of the cream layer, spreading out the crumbled cookies over the whole cream layer (to the edges).
  • Cover (optional) with a lid or tin foil (NOT plastic wrap, as this can cause condensation) and store in the fridge for 12 to 18 hours.
  • After sufficient refrigeration, slice and serve.