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Chocolate Oreos shouldn’t have all the fun.

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8 – 10 serving(s)
  • 3 c. heavy cream, cold
  • 1/2 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/2 c. rainbow sprinkles, plus more decorating
  • 52 Golden Oreos


    1. Step 1In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in sprinkles.
    2. Step 2Spread a very thin layer of whipped cream onto the bottom of an 8″ springform pan, then top with an even layer of whole Oreos. (You should need 13!) Spread more whipped cream on top of cookies and repeat layering process until you have 4 layers of cookies.
    3. Step 3Spread a final layer of whipped cream on top, then cover top of cake with sprinkles. Transfer any remaining whipped cream to a piping bag fit with a large star tip to garnish later. (It’s OK if you don’t have any leftover!)┬áRefrigerate both cake and whipped cream until cookies have softened, at least 4 hours and up to overnight.
    4. Step 4When ready to serve, pipe more whipped cream on top.

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Headshot of Lauren Miyashiro

Lauren Miyashiro

Freelance Contributor

Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.

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