3 Ingredient Oreo Cake
Servings: 6
INGREDIENTS
- 1 pound/450 grams Oreo cookies
- ½ cup/120 milliliters heavy whipping cream
- Coconut flakes for topping (optional)
Filling:
- 1 cup/240 milliliters heavy whipping cream
- 1 tablespoon vanilla instant pudding
INSTRUCTIONS
- Grind the cookies. add the heavy whipping cream and knead until you achieve a smooth dough.
- Whip the filling ingredients to a solid whipped cream.
- Put a layer of plastic wrap on your working surface, place the dough on it and add a layer of plastic wrap on top of the dough.
- Using a rolling pin, roll out the dough to a ½" thick rectangle.
- Gently remove the plastic wrap off of the dough and remove about 2" of dough from the right and left sides of the rectangle and spread the filling evenly on the dough.
- Grab the edges of the plastic wrap underneath the dough and start rolling it inwards. Keep doing that until you reach the other end. Freeze for 3 hours and serve!
MY NOTES
Frequently Asked Questions
| Does this cake need to be stored in the freezer? No, after the initial 3-hour freezing process, you can move it to the fridge. |
