Ingredients
The following ingredients have 10 Servings
- 4 cups heavy cream
- 3 tablespoons sugar
- 2 tablespoons vanilla extract
- 2 13 ounce packages Oreo Thins
Instruction
- Beat cream, sugar and vanilla in a mixer until cream is whipped into soft peaks.
- Spread ¼ cup whipped cream on a round cake plate (this is to hold the first cookies in place). Arrange 7 cookies in a circle, with one cookie in the middle.
- Spread about ¾ cups whipped cream over the cookie circle. Place another 7 cookies in the same design. Repeat with the remaining cream and cookies, ending with a layer of cream (you will have some cookies left over – save them!)
- Pop the cake in the fridge for about 8 hours (overnight is even better if you can!)
- Right before serving, crumble up those last cookies and sprinkle on top.
