Iced Oreo Cake

 Ingredients:

mold 26 cm in diameter)

 650 gr sweet pastry milk.

 650 gr cream cheese.

 200 ml cream of milk.

 2 packages Oreo cookies.

 1 package mini Oreo cookies to decorate.

 100 gr pastry dulce de leche to decorate.

Preparation:

Place the cream cheese and caramel sauce together in a blender fitted with the Lyre attachment. mix.

 Switch from attachment to whisk and pour in cream. Homogenize and retain the formulation.

 Place the acetate collar into a 26 cm diameter ring/mold. Assemble the base and outline by placing the cookies together.

 Pour to prepare and fill.

 Freeze for at least 3 hours before demolding. Decorative taste.