Ingredients :

• Cream cheese — Philadelphia is the reference, but any plain brand will do. The essential: it must be at room temperature. Cold, it forms lumps that are impossible to fix, no matter how long you beat it.
• Oreos — The classics, not the flavored variants. Keep the pieces irregular — some as fine powder, others still in quarters. If you reduce them to a uniform powder, they dissolve into the cream and you lose all the crunch.
• Whipped cream — Spray chantilly if you want to go fast, or heavy whipping cream (30% fat minimum) that you whip yourself. Homemade cream holds up better over time. Avoid light versions — they don’t whip properly and the result is liquid.
• Icing sugar — No classic granulated sugar: it doesn’t dissolve completely and leaves a grainy feel on the tongue. Icing sugar, however, disappears into the mass without a trace.