Step-by-Step Instructions

Step 1: Prepare the Whipped Cream

1. In a large, chilled mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract.
2. Using a hand mixer or stand mixer, beat the mixture on medium-high speed until soft peaks form. This should take about 3-4 minutes. Be careful not to overwhip—stop as soon as the cream holds its shape but is still soft and smooth.

Step 2: Layer the Oreos and Whipped Cream

1. Spread a thin layer of whipped cream on the bottom of your 9×13-inch baking dish. This helps the first layer of Oreos stick to the bottom.
2. Place a layer of whole Oreo cookies on top of the whipped cream. Don’t worry if there are small gaps between the cookies.
3. Spread a generous layer of whipped cream over the Oreos, smoothing it out with a spatula.
4. Drizzle a layer of salted caramel sauce over the whipped cream. Use as much as you like, but about 2-3 tablespoons per layer is a good starting point.

Step 3: Repeat the Layers

1. Add another layer of Oreo cookies on top of the whipped cream and caramel.
2. Repeat the process: spread another layer of whipped cream, followed by a drizzle of salted caramel.
3. Continue layering until you’ve used up all the ingredients, finishing with a top layer of whipped cream.

Step 4: Chill the Cake

1. Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours or overnight. The longer the cake chills, the softer the Oreos will become, resulting in a cake-like texture.
2. Before serving, drizzle additional salted caramel sauce on top and sprinkle with sea salt flakes for added texture and flavor.

Step 5: Slice and Serve

1. Once the cake has chilled thoroughly, use a sharp knife to cut it into squares or rectangles.
2. Serve the slices with a drizzle of extra caramel sauce or a scoop of vanilla ice cream for a truly indulgent dessert experience.