Ingredients
3cupsheavy cream
⅓cuppowdered sugar
46Oreo cookies
Preparation
In a stand mixer, mix the heavy cream and powdered sugar together on low speed until the sugar is mixed in.
Increase the speed to high for 1 to 2 minutes until the whipped cream is light and fluffy.
In a 9-inch springform pan, layer the whipped cream and Oreos up to the top of the pan.
Cover the pan with plastic wrap gently, then refrigerate for 4 hours.
Serve chilled, and enjoy!
