Ingredients:

  • 24 oz Oreo cookies, filling included
  • 6 tbsp unsalted butter, melted
  • 24 oz full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 10 Oreo cookies, coarsely crushed

Instructions:

  1. Pulse 24 oz of Oreo cookies in a food processor until they reach a fine, sandy consistency. Note: Don't over process into a paste.
  2. Stir in the melted butter until the mixture resembles wet sand.
  3. Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides for easy lifting.
  4. Press the crumbs firmly into the bottom of the pan using a flat bottomed glass until the surface is level and compacted.
  5. Beat the softened cream cheese and powdered sugar on medium high until the mixture is pale and smooth.
  6. Stir in the vanilla extract using a rubber spatula.
  7. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Note: Stop as soon as the peaks hold their shape; over whipping leads to butter.
  8. Gently fold the whipped cream into the cream cheese mixture in three batches using a cut and fold motion.
  9. Fold in the crushed Oreo chunks last.
  10. Pour the filling over the prepared crust and smooth the top with an offset spatula.
  11. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours.
  12. Whip the remaining heavy cream and powdered sugar until stiff peaks form, pipe onto the cake, and garnish with school color sprinkles.