This makes for an extremely decadent cake. The number of layers you end up with depends on the amount of whipped cream you spread between the Oreos. (You really can’t go wrong!) We ended up with 10 layers, which resulted in LOTS of cookies. But, if you prefer a higher proportion of whipped cream per Oreo, we recommend following the proportions of our traditional Ice Cream Cake, which requires 16 Oreos per layer with a total of 4 layers of Oreo. (You can use the same amount of whipped cream!)
750 g Oreo Thins
750 ml double cream
40 g icing sugar
140 g peanut butter (and more, melted, for drizzle)
1 teaspoon pure vanilla extract
In a large bowl, combine the cream, sugar and vanilla extract. Using a hand mixer (or a stand mixer with a whisk attachment), whisk until the mixture is slightly fluffy and forms very smooth peaks. Add the peanut butter and beat until very fluffy and stiff peaks form.
Place a small amount of peanut butter whipped cream on your serving tray. (This will help prevent the cake from slipping.) Arrange 18 Oreos in a circle.
Spread a thin layer of whipped cream over the Oreos. Place the next layer of Oreos on top, placing the cookies between the cookies in the previous layer instead of just on top. (This gives the outside of the cake the appearance of fescue!)
Continue placing layers of Oreos and peanut butter whipped cream until you run out of whipped cream.
Crush some leftover Oreos and sprinkle the crushed pieces on top of the cake to decorate it.
Cover with cling film and refrigerate for 4 hours or overnight.
When ready to serve, heat another 2 tablespoons of peanut butter in the microwave for about 30 seconds, or until melted. Sprinkle over the cake before serving.