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750 ml of heavy whipping cream, whipped to semi-stiff peaks or cool whipped
52 Oreo Cookies with filling
Whip the cream until semi stiff peaks. This will take 4-5 minutes.
Add a 4 by 4 layer of Oreos to the bottom of a 9 by 9 baking tray and spread about ¾ of an inch of whipping cream over the top.
Add another two layers of the cookies and cream over the top.
Crush 4 or 5 cookies in a Zip Lock bag and sprinkle them over the top.
Place the cake in the fridge for about 6 hours. Overnight is preferred.
Slice, server, and enjoy your Oreo icebox cake.