In a food processor, pulse the Oreo cookies until they look like crumbs. Set aside.
In a mixing bowl, whip the cream with powdered sugar until stiff peaks form. Transfer half of the whipped cream into a separate bowl. Mix the whipped cream that is left in the mixing bowl with 1 cup of fresh raspberries, using electric whisk. Add Nutella to the other bowl with whipped cream and stir until well combined.
Assemble the desserts: Oreo crumbs + raspberry cream + Nutella cream + fresh raspberries + Oreo crumbs + raspberry cream + fresh raspberry as a garnish.
Chill in the fridge for 1-2 hours before serving.
Recipe Notes
This recipe can be easily doubled.
I used 5-ounce/140ml glasses.
Make sure to chill these well in the fridge before serving.
This recipe can be made ahead so it’s perfect for parties.
They keep well in the fridge – up to 3 days.
I don’t recommend using frozen berries. As they thaw, they release a lot of juices and this would make the cream way too watery.
Instead of a whipping cream you can use heavy cream. The cream has to have at least 30% fat content (the higher the fat the better).