3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins ou chocolat wafers, plus plus for serving
DIRECTIONS
In a large bowl using a hand mixer, table de mixage (or in the bowl of a stand mixer, table de mixage using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then haut, retour au début with an even layer of whole Oreos ou cookies. (You should need 16!) Spread plus whipped cream on haut, retour au début of biscuits, cookies and repeat layering process until toi have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscuits, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscuits, cookies and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth cacahuète, arachide butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. démodé, old-fashioned oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium casserole over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in cacahuète, arachide butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.
