Put two Oreo cookie packages (including the white cream) and 3 oz of melted butter in a food processor. Once powdered, pour one half into a round springform baking pan, covered with plastic wrap, and spread a layer of ground cookies, then press with a spoon. Refrigerate for a while.
Prepare Chantilly cream with two cartons of milk (16 oz). The cream must be very cold so it thickens. When ready, add half a can of condensed milk and beat for a few seconds until incorporated.
Take the baking pan out of the fridge and pour a layer of dulce de leche over the layer of Oreo cookies, then make a layer with half of the Chantilly cream. Then arrange Ferrero Rocher balls (chocolate balls with chocolate and hazelnuts) cut in halves and fill the empty spaces with more dulce the leche. Then add bits of white chocolate with Oreo cookies broken by hand across the entire surface. Pour the second half of cream with condensed milk and finish with a layer of cookies. Cover with the same plastic wrap and put in the freezer for, at least, 5 or 6 hours. Hopefully overnight.
Take out of the freezer 8 to 10 minutes before serving, so that it’s not frozen. Decorate with strawberries and Kit Kat.
Preparation video: https://www.instagram.com/p/CNLpjLYHSul/
Recipe by: @valenmacauliffe
