Recipe from Lisa@The Cutting Edge of Ordinary
Adapted from a recipe at Confessions of a Cookbook Queen.
24 Swiss Roll cakes (2 small boxes), unwrapped and cut into 6 slices each
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar
1 ½ cups heavy whipping cream, cold
16 Oreos, crushed
Line a 9 inch spring form pan with plastic wrap. Set aside.
Place a metal mixing bowl and your mixer whisk attachment in the freezer or fridge.
In a medium bowl, beat cream cheese and powdered sugar with your hand mixer, on medium speed until smooth and creamy. Set aside.
Remove chilled bowl and whisk attachment from freezer or fridge. Pour heavy cream in bowl and beat with the chilled whisk attachment with the mixer on high speed , until a stiff whipped cream forms. Working with 1/3 of the whipped cream at a time, gently fold into the cream cheese mixture until smooth and blended. Once all the whipped cream has been added and the filling is smooth, fold in cookie pieces until combined.
I cut each Swiss roll into 6 pieces. Line bottom and sides of spring form pan with Swiss Roll slices. Gather up any loose chocolate and put it back into the pan. Spoon filling into the pan and spread evenly. Top with remaining Swiss Roll slices to cover. Remember, your bottom will become your top so if there are some spaces left on the top it’s ok. Cover pan with plastic wrap or foil and refrigerate for at least 3 hours. To serve, turn pan out onto a cake plate and remove pan and wrap.