Ingredients:

- 24 Oreo cookies

- 1/4 cup olive oil

- 1/4 cup honey

- 1 tsp vanilla extract

- 1 tsp ground cinnamon

- 1 tsp salt

- 1 tsp ground nutmeg

Direction:

Instructions:

1. In a mixing bowl, crush 20 Oreo cookies into small pieces using a rolling pin or your hands. Set aside.

2. In a saucepan, heat 1/4 cup of olive oil over low heat. Add 1/4 cup of honey, 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 1 tsp of salt, and 1 tsp of ground nutmeg. Stir well until all the ingredients are combined.

3. Pour the mixture over the crushed Oreos and mix until all the cookie pieces are evenly coated.

4. Line a 9x9 inch square baking dish with parchment paper. Pour the cookie mixture into the pan and press it down firmly using the back of a spoon or your hands.

5. Crush the remaining 4 Oreo cookies on top of the mixture and gently press them into the surface.

6. Cover the pan with plastic wrap and refrigerate for at least 2 hours or until the cookie cake is firm.

7. Once chilled, remove the cake from the pan by lifting the parchment paper. Cut into desired size squares or bars.

8. Serve and enjoy your delicious and easy no-bake cookies & cream fridge cake! Store any leftovers in an airtight container in the fridge for up to 5 days.