Oreo Bomb Cake

Ingredients:

• 450 g cream cheese, room temperature
• 2 cups powdered sugar
• 1 tbsp vanilla extract
• 3 cups heavy cream
• 106 chocolate sandwich cookies with cream filling (about 3 packages of 400 g), such as Oreos
• 1 cup of milk
• Special equipment: a large glass bowl, 25 cm wide at the top, 13.5 cm at the bottom and 10 cm high.

Preparation:

1. Line a large glass bowl with plastic wrap, leaving at least a 1-inch overhang on all sides. Set aside.
2. Place the cream cheese, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until smooth. Add the heavy cream and beat until stiff peaks form. Set aside.
3. Quickly dip 1 chocolate sandwich cookie into the milk, then place it in the bottom of the prepared glass bowl. Continue dipping the cookies and lining them up the sides and bottom of the bowl until you reach the edge of the bowl, for a total of 48-50 cookies. Trim the top cookies if necessary to keep them within the bowl's rim.
4. Place 2 cups of frosting on top of the cookies in the bowl, then gently spread the frosting with the back of a large spoon over the cookies, reaching the very edge of the bowl. Place 0.5 cups of frosting on the bottom of the bowl and spread it into an even layer. Dip 9 cookies in milk and arrange them in an even layer on top of the frosting. Continue adding flat layers in the following order: 1 cup frosting, 13 cookies dipped in milk, 2 cups frosting, 15 cookies dipped in milk, all the remaining frosting, then 19 cookies dipped in milk.
5. Cover with the edges of the film, then cover completely with another piece of film and refrigerate the cake until completely cool and the cookies are soft, at least 6 hours or overnight.
6. When ready to serve, carefully invert the bowl onto a large serving platter or cutting board and remove the cake. Slice into wedges and serve immediately.