Ingredients
Units
Scale
- 8oz Heavy Whipping Cream
- 2 Tablespoons Confectioner's Sugar
- 2 Teaspoons Dry Milk Powder
- 1 1/2 Teaspoons Pure Vanilla Extract
- 8oz Cream Cheese, at room temperature
- 90 grams (3/4 Cup) Confectioner's Sugar (Powdered Sugar)
- 16 Oreos
Instructions
- In a large bowl with a handheld mixer or bowl of an electric stand mixer fitted with a whisk attachment beat the heavy whipping cream, 2 tablespoons of powdered sugar, milk powder, and vanilla extract until stiff peaks form. Transfer the cream to a separate bowl and place it in the refrigerator.
- In the dirty cream bowl with the whisk attachment beat the cream cheese and confectioners sugar for two minutes, until it's light and fluffy. You want a smooth texture that is light and fluffy. Use a spatula to fold the whipped cream into the cream cheese mixture, just until combined.
- Place Oreos in a plastic bag or Stasher bag and use a rolling pin to crush the Oreos into smaller pieces. Then gently fold it into the cream mixture.
- Pour dip into the serving dish and top with more crushed Oreos if desired.
- Serve with strawberries or sliced apples. Store leftovers in the refrigerator, the dip is good for up to 3 days if stored in an airtight container in the refrigerator, keeping in mind the Oreos pieces will soften.
