Step 1: Whip the Cream
In a large bowl or stand mixer, combine heavy whipping cream, powdered sugar, and vanilla extract.
Beat on medium-high speed until soft peaks form. Be careful not to overmix — stop as soon as the mixture is thick and fluffy.

Step 2: Layer the Cake
Line an 8-inch square pan with parchment paper (optional for easy removal).
Place a layer of 16 whole Oreos at the bottom of the pan.
Spread half of the whipped cream evenly over the cookies.
Repeat with the remaining 16 Oreos and the rest of the whipped cream.

Step 3: Top & Chill
Sprinkle crushed Oreos over the final whipped cream layer.
Cover tightly with plastic wrap or use an airtight container.
Refrigerate for at least 4 hours, preferably overnight, to let the cookies soften into a cake-like texture.

Step 4: Slice & Serve
For clean slices, chill the cake thoroughly and wipe the knife between cuts.
Serve chilled and enjoy this creamy, dreamy dessert!