Ingredients:

  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 8 Oreo biscuits, crushed into fine crumbs
  • 28 Oreo biscuits, whole

Instructions:

  1. Prep the biscuits. Separate 8 Oreo biscuits and crush them into fine crumbs using a food processor or a bag and a rolling pin.
  2. Chill your tools. Place your mixing bowl and whisk attachment in the freezer for about 10 minutes.
  3. Whip the cream. Pour 2 cups of cold heavy whipping cream into the chilled bowl. Beat on medium high speed until stiff peaks form and the whisk leaves deep trails.
  4. Incorporate the vanilla. Add 1 tsp vanilla extract during the last 30 seconds of whipping.
  5. Fold in the milk. Gently pour the 14oz can of sweetened condensed milk into the whipped cream. Note: Use a slow, over and under motion with a spatula to avoid deflating the air.
  6. Add the crunch. Fold in the 8 crushed Oreo biscuits until they are evenly distributed throughout the mousse.
  7. Set up the base. Lay 14 whole Oreo biscuits flat on a parchment lined baking sheet, bottom side up.
  8. Apply the filling. Pipe or spoon a generous mound of the cream mixture onto each of the 14 biscuits until it almost reaches the edges.
  9. Complete the sandwich. Place the remaining 14 whole biscuits on top, pressing down very gently until the filling just starts to peek out.
  10. The Deep Chill. Freeze for at least 4 hours until the center is firm and frosty.