Preparation

• Place peppermint hard candies or candy canes in a plastic bag and gently crush them with a rolling pin or pulse briefly in a food processor. Set aside crushed pieces for garnish.
• In a mixing bowl, combine heavy cream, powdered sugar, vanilla extract, and peppermint extract. Whip on medium-high speed with an electric mixer or whisk until stiff peaks form and mixture is light and airy.
• In a 9x13 inch dish, place a single layer of Oreo cookies at the bottom, arranging whole or broken to fill gaps. Spread about one-third of the whipped peppermint cream evenly over the cookies.
• Add another layer of Oreo cookies followed by another layer of whipped peppermint cream. Repeat layering until all cookies and cream are used, ending with a layer of cream on top.
• Sprinkle the top with crushed peppermint candies. Cover dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to soften cookies and meld flavors.
• Once chilled, slice the icebox cake into squares and serve cold. Enjoy the creamy peppermint flavor and soft Oreo layers.