Description
Delight in these Cookies and Cream Dessert Cups, a no-bake treat combining whipped cream and crushed Oreo cookies for a creamy, crunchy indulgence. Perfect for a quick, easy dessert that delivers classic cookie flavor with a light, fluffy texture.
Ingredients
Scale
Cookies
- 12 Oreo cookies
Cream Mixture
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Crush Cookies: Place the Oreos in a plastic bag and use a rolling pin to crush them into fine crumbs, setting aside a few larger pieces for texture if desired.
- Whip Cream: Pour the heavy cream into a large bowl and whip it with an electric mixer until soft peaks form, which means it should hold its shape but still be slightly creamy.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the whipped cream, then continue whipping until stiff peaks form, where the cream stands firmly and won’t collapse.
- Fold in Oreos: Gently fold the crushed Oreo cookies into the whipped cream mixture using a spatula to evenly distribute them without deflating the cream.
- Assemble Cups: Spoon the cookies and cream mixture into individual serving cups, filling them generously.
- Chill: Refrigerate the dessert cups for at least 1 hour to allow the mixture to firm up and the flavors to meld for the best texture and taste.
Notes
- You can reserve some larger Oreo chunks to sprinkle on top for decoration and added crunch.
- For a lighter version, substitute heavy cream with whipped topping, though texture and flavor will vary.
- This dessert is best served within 24 hours of preparation for optimal freshness.
- Use gluten-free sandwich cookies to make this dessert gluten-free.
- For easier mixing, chill your bowl and beaters before whipping the cream.
