Ingredients

• 2.5 cups heavy cream
• 1 cup confectioners sugar
• 2 tablespoons fresh mint
• 7 mints chocolate sandwich cookies such as Mint Oreo Chocolate Sandwich Cookies
• 18 cookiess OREO Thin
• 0.25 cups chocolate syrup

Instructions

1. 1 Beat heavy cream in the bowl of a stand mixer fitted with whisk attachment on medium-high speed for 2 minutes. Add powdered sugar, and beat until stiff peaks form. Place 3/4 cup whipped cream, covered, in the refrigerator to use later for topping. Stir chopped mint into remaining whipped cream.
2. 2 Line an 8 ½ x 4 ½-inch loaf pan with plastic wrap. Remove tops of the 7 Oreo cookies, and discard tops. Shingle cookies, green filling side down, along the center of the prepared pan. Spread half of the mint whipped cream in an even layer over the cookies.
3. 3 Roughly chop 12 of the Oreo Thins, and sprinkle evenly over whipped cream. Spread remaining mint whipped cream evenly over chopped cookies.
4. 4 Cut remaining 6 Oreo Thins in half; place cookie halves on top of mint whipped cream, aligning straight cut edges of cookies with edges of the pan. Fold plastic wrap over cake, and freeze for at least 8 hours.
5. 5 To serve, peel plastic wrap from top of cake; invert cake onto a serving plate, remove and discard plastic wrap. Drizzle with chocolate syrup, and top with reserved whipped cream. Garnish with fresh mint, and more cookies if desired.

Nutrition per serving