Ingredients:

  • 8 oz cream cheese, full-fat and softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 8 oz whipped topping, thawed
  • 18 Oreo cookies, crushed

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and butter together using a handheld electric mixer until the mixture is completely smooth, pale, and free of lumps (about 2 minutes).
  2. Slowly add the sifted powdered sugar and vanilla extract. Start the mixer on low speed to prevent a sugar cloud, then increase to medium until the mixture is light and fluffy.
  3. Switch to a silicone spatula and gently fold in the thawed whipped topping. Use a 'cut and fold' motion to maintain the air bubbles until no white streaks remain.
  4. Place Oreos in a Ziploc bag and crush with a rolling pin into a mix of fine dust and pea-sized chunks. Fold the crushed cookies into the cream, reserving a small amount for garnish.
  5. Cover the bowl and refrigerate for at least 30 minutes. This allows the dip to stabilize and the flavors to meld before serving.
  6. If preparing ahead, the base can be made up to 24 hours in advance and kept refrigerated. Just before serving, sprinkle the reserved crushed cookies over the top as garnish.