Cookies and Cream Cake 🍰 This 9×13-inch sheet cake is easier than a layer cake and perfect for feeding a crowd. The sturdy whipped cream frosting comes together quickly, and your mixer does most of the work. Honestly, the hardest part is not eating all the chopped Oreo cookies before they make it into the cake. Find the full recipe plus all my tips and tricks at sallysbakingaddiction.com. Whipped Cream Frosting -6 ounces (170g) full-fat brick cream cheese, softened to room temperature -3/4 cup (90g) confectioners’ sugar -1 teaspoon pure vanilla extract -1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream -1 cup chopped Oreos (90g, about 8 whole regular Oreos)* optional: mini or regular Oreos for garnish Instructions 1) Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until creamy, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed until completely smooth (no lumps). Add the confectioners’ sugar and vanilla extract, and beat on medium speed until combined and completely smooth, at least 2 full minutes. Scrape down the sides and bottom of the bowl and beat again as needed. 2) Add a few Tablespoons of the cold heavy cream, and beat until the mixture smooths and thins out. Then, with the mixer running on low speed, pour in the remaining cream in a slow and steady stream. After all of the cream has been added, increase the speed to medium-high and whip until stiff peaks form, about 2–4 minutes. — TikTok @sallysbaking