Whipped Cream Cookie Cake

This is a delicious and simple no-bake recipe that take 0 skill to execute

Step 1: Ingredients

- Heavy cream and sugar (or cool whip)
- Oreos (If you plan to do an Oreo crust you may been more than 1 packet) or other cookie.
- Blender
- Butter if you are doing an Oreo crust
- Spring form pan (or any regular pan/dish if you are fine with not being able to remove before serving)
- Chocolate or caramel sauce (optional)
- Ice cream (optional)
- Whipped cream or frosting for border (optional)

Step 2: Make Crust (Optional)

I made a crust around the sides of the spring-form pan (I didn't do the bottom this time).  Click here for a recipe.  The crust isn't necessary for the cake to hold together.

Step 3: Prepare Layer Ingredients

- Crush oreos (I use a blender)
- Dip whole Oreos in milk or cream for about 5 seconds each
- Make whipped cream (or you could just use cook whip) by using the whisk attachment to whip heavy cream.  For every cup of cream add 2 Tablespoons of sugar (I used powdered sugar).

*I did not list amounts since it depends on the size of your cake and the layers you choose.

Step 4: Layer the Cake

Alternate layers of cream, Oreos and optional other ingredients.  This cake is whipped cream on the bottom, a layer of Oreos dipped in cream, whipped cream, crushed Oreos, cream, chocolate sauce, crushed Oreos, cream.  You can make this into an ice cream cake by putting a layer on the bottom.

Step 5: Decorate and Let Set

Stick the cake in the freezer for at least an hour.  To remove the cake run a blunt knife between the edge of the pan and the crust and then release the cake from the spring pan.  The cake can be served frozen but I prefer to eat it after it has been in the fridge for 20 minutes.  The piece on top was drawn in melted chocolate.  A tutorial for the technique click here.