Ingredients
Method
- Crush 24 Oreo cookies into fine crumbs using a food processor or rolling pin.
- In a cold bowl, whip 1 ½ cups heavy cream with ½ cup sugar until stiff peaks form. Fold in 1 container Cool whip (optional) and 1 tsp vanilla extract (non-alcoholic).
- Layer one-third of the crushed cookies in a trifle dish, then spread half of the cream mixture.
- Repeat layers of cookies and cream, gently pressing each level to compress.
- Chill uncovered for 4 hours or freeze for 2 hours to set the layers.
Nutrition
Notes
Use chilled ingredients for optimal cream stability.
Press cookies firmly but avoid over-packing to maintain texture.
For vegan option: substitute heavy cream with coconut milk and use vegan sugar.
Let cream rest at room temperature for 30 minutes before assembling for smoother mixing if not using Cool whip.
Over-pulverizing cookies creates dust instead of crumbs.
Double-stuff Oreos enhance richness; ensure no alcohol in vanilla extract.
Press cookies firmly but avoid over-packing to maintain texture.
For vegan option: substitute heavy cream with coconut milk and use vegan sugar.
Let cream rest at room temperature for 30 minutes before assembling for smoother mixing if not using Cool whip.
Over-pulverizing cookies creates dust instead of crumbs.
Double-stuff Oreos enhance richness; ensure no alcohol in vanilla extract.