Whipped Cream Cookie Cake

- 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)

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.

- 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.

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.

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.