Finely chop 20 oreo cookies in a blender. Melt the butter and stir into the fine crumbs. Pour the crumbs into a small springform pan and press firmly together with a spoon or your hands to form a base.
Mix the cream with 350 ml milk instead of 250 ml according to the instructions on the package and add the gelatine sachet. Pour the mixture on the biscuit base and spread it with a spoon.
Chop up the remaining oreo cookies as well. Pour onto the cream and spread with a spoon and press down gently. Put everything in the fridge for about 1 hour. Also tastes great with a scoop of vanilla ice cream.
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