Our Oreo dessert is the perfect recipe for when you want to make a show stopping cake but don’t want to turn on the oven. The layers of sweet vanilla cream and crunchy sandwich cookies come together to make the ultimate easy but impressive cake. This Oreo dessert cake can be prepared up to two days in advance, but needs to be left overnight before serving to allow the biscuits to soften slightly. This means that the cake is easy to cut into, and more importantly bite into, but still has a subtle cookie crunch.
Ingredients
- 800ml double cream
- 1tbsp vanilla bean paste
- 3tbsp caster sugar
- 4 x 154g packs Oreo Original cookies
- 100g milk chocolate, grated
- 42g pack Mini Oreo cookies
WEIGHT CONVERTER
Method
- Whip the cream, until softly peaking, then stir in the vanilla bean paste and sugar.
- Arrange 1 pack of Oreos in a circle on a serving plate or a cake stand.
- Dollop on about a quarter of the cream and gently spread over to cover the biscuits. Sprinkle with a quarter of the grated chocolate. Repeat with 3 more biscuit layers.
- Decorate with the Mini Oreo cookies and a final sprinkling of chocolate. Chill overnight. This is ready to eat the following day, as the biscuits need to soften, so the cake can be cut. Serve within 2 days.
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