Servings: 8 Time: 1 hour
Ingredients:
13 double stuffed Oreos, crushed into tiny bits
1 cup cold heavy whipping cream
6 ounces block cream cheese, softened to room temperature
¼ cup powdered sugar
1 (13 ounces) boxes Little Debbie Swiss Roll cake, each cut into six slices
Instructions
1. Line 8-inch spring form pan with plastic wrap and place aside. Beat powdered sugar and cream cheese in a large bowl using an electric mixer until creamy and smooth, then place aside.
2. Take out the beaters, then in another bowl, beat heavy cream till stiff peak forms. Fold in cream cheese mixture till totally blended and smooth. Fold in Oreos pieces till mixed. Line the sides, bottom and upside of the springform pan with Swiss Roll slices. Scoop the filling at the center and evenly spread.
3. Top with the leftover Swiss Roll slices to cover. Protect with plastic wrap and freeze for hours. When ready to serve, turn the pan onto a cake and take out the plastic wrap.
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