Ingredients
Method
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Skip this step if using Cool Whip.

- Spread a thin layer of cream at the bottom of your dish to anchor the cookies.
- Add a layer of Oreo cookies.
- Cover with another layer of cream.
- Repeat layers until the dish is full.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Serve with crushed Oreos or chocolate drizzle.
