Ingredients
– 2 packages of Oreos (24 cookies each)
– 1 cup of heavy whipping cream
– 1 cup of powdered sugar
– 1 teaspoon of vanilla extract
– 1/2 cup of rainbow sprinkles
– 1 cup of milk (for dipping the Oreos)
– Optional: additional sprinkles for topping
Equipment Needed
– 9×13 inch baking dish
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
To start off, I recommend preparing your baking dish by lightly greasing it with a bit of cooking spray or butter, just to ensure nothing sticks. While that’s setting, I grab my mixing bowl for the whipped cream mixture. It’s important to use cold heavy whipping cream; it whips up better and gives you that fluffy texture we all desire. Combine the heavy cream, powdered sugar, and vanilla extract in the bowl and whip until stiff peaks form—just be careful not to over-mix! The airiness of the whipped cream is what gives this cake its delightful texture. (See the next page below to continue steps…)