Combine Oreos and Baileys in this indulgent no-bake fridge cake for the easiest summer dessert
Recipe by Janine Ratcliff from Olive Magazine
Serves 12
Vegetable or sunflower oil to oil the tin
34 fl oz (1 liter) heavy whipping (double) cream, chilled
5 fl oz (150 ml) Baileys Irish cream liqueur
2 tsp good quality vanilla extract
2 tbsp powdered (icing) sugar
8 x 4oz (96g) boxes Oreo chocolate creme thins
Very lightly oil a 9″ (23cm) springform cake tin, then line it with clingfilm (the oil helps the clingfilm to stick to the tin).
Whip the cream with the Baileys, vanilla and icing sugar to soft peaks.
To assemble the cake, line the bottom of the tin with a layer of cookies then spread with a thin layer of the cream. Repeat, slightly offsetting the next layer of cookies so they’re not sitting directly on top of each other, and keep going until all the cookies are used up.
Finish with a layer of cream. Chill overnight. Loosen the cake tin and remove the clingfilm.
Crumble over extra cookies to decorate before cutting into slices.