A few learnings:
-I am terrified of scorching milk so the most time-consuming part of the recipe was scalding the cream. If you are not a weenie, I feel like this recipe really should take 10-15 mins tops, so the time estimate included is accurate.
-I had better luck (and 1/4 the mess) with a big serving spoon to spread the ganache instead of a piping bag. (I tried both.)
-Because my first attempt with the piping bag was so sloppy, I only ended up using a little over half of the ganache. It was still very delicious, though! I think if you don’t love super rich chocolatey stuff, you’d be okay with less ganache.
-I was skeptical with my first cake, but you CAN fit three layers of oreos, really! Just lightly squish everything down all snug and it WILL fit. (The two-layered version was also delicious, though, if you have a smaller loaf pan.)
-I am not sure if the whole oreo cookies help with the structure…? But next time I might consider using oreo crumbs instead of whole oreos.
-It looks small, but I kid you not we had enough for more than 15? people–it’s SO rich especially if you use all the ganache!
-I brought this to a picnic and prepped the whipped topping 2 hours ahead of time in a Tupperware. The cake stayed firm in the cooler, the topping held up great, and it all came together quickly and perfectly at the park.

I will absolutely make this again and again, and maybe will even try a riff or two- I kind of want to try an oatmeal creme pie version. 👀

Yes! I would just dip the cookies in milk 🙂