STEP 1/9
First, break 200g of floor cookies into small pieces. The cream inside the Oreo is a waste, but you need to remove it all.
STEP 2/9
You just have to smash it finely.
STEP 3/9
Add 100g of whipped cream to the crushed cookie and knead it.
STEP 4/9
Press flat on the floor and go straight to the freezer!
STEP 5/9
Cream the cream cheese at room temperature. If it's creamy enough, add 40g of sugar and whip it until it melts! And optionally, I was lazy, so I poured the liquid fresh cream right into the whipped cream cheese and whipped it together. You can mix them separately. While whipping together, I added 20g of sugar and whipped a little stronger than the slow speed. The whipping machine whipped it firmly so that the place where it passed was clearly left. And to make it look better, I slightly melted a sheet of pangelatin in lukewarm water, poured it into the filling, and whipped it again. You can add vanilla essence at this time. Everything is optional, so you don't have to add Guji Pangelatin and Vanilla Essence
STEP 6/9
Lastly, add 50g of crushed cookies and mix roughly ~ At this time, if you put in a large cookie, it's prettier on the cross-section and the texture is good.
STEP 7/9
Place in mold and harden in freezer for more than 3 hours.
STEP 8/9
Cut neatly with a hot knife and sprinkle with decorative cookies.
1. It's based on the mousse ring number 2.
2. I think this cake is the best if you keep it in the freezer and eat it cold like ice cream.