Cookies and Cream Mousse in 40 Minutes

Instructions:

1. Place the Oreo cookies into a Ziploc bag and seal it tightly. Note: This prevents cookie shards from flying across your kitchen.
2. Use a rolling pin or a heavy pan to crush the cookies until you have a mix of fine powder and small shards.
3. Pour the chilled heavy cream and powdered sugar into a chilled mixing bowl.
4. Whip on medium high speed with an electric mixer until stiff peaks form and the mixture holds its shape.
5. Stop whipping immediately once the peaks are firm. Note: Over mixing will turn your cream into butter.
6. Add the crushed cookies to the whipped cream.
7. Gently fold the cookies in using a rubber spatula with a 'cut and turn' motion until the mixture has a marbled, speckled appearance.
8. Spoon the mousse into glasses or bowls.
9. Chill in the fridge for 30 minutes until the mousse is set and cold.