Here is a concise summary of the provided transcript:
**Recipe:** Frozen Oreo Cake/Cheesecake/Pie
**Summary:**
1. **Base:** Blend 35 Oreo cookies, mix with 9 tbsp (135g) unsalted butter. Press into a 23cm x 7cm mold, refrigerate.
2. **Filling:**
* Whip 2.5 cups (600ml) cold whipping cream with 1 cup (230g) powdered sugar.
* Beat 3 bars (570g) cream cheese with remaining powdered sugar, Oreo cream filling, and vanilla essence.
* Combine whipped cream and cheese mixture.
3. **Assembly:**
* Mix in 20 cut-up Oreo cookies.
* Pour into prepared mold over the base.
* Decorate with additional cookies.
4. **Freeze:** Minimum 4 hours or overnight.
5. **Serve:** Unmold, serve. (Yields 8-10 servings)
Here are the key facts extracted from the text, without opinions, with each fact numbered and in short sentences:
**Ingredients**
1. Unsalted butter or margarine is used (135g or 9 tablespoons).
2. 35 Oreo cookies are used for the base (equivalent to 225g).
3. Additional ingredients include:
* 2.5 cups of whipping cream (600ml)
* 3 bars of cream cheese (570g total)
* 2 cups of icing sugar (230g, adjustable to taste)
* 28 Oreo or chocolate cookies
* 2 tablespoons of vanilla essence
**Equipment**
4. A mold with a diameter of 23cm x 7cm high is used.
5. Wax paper or butter is used for easy unmolding (optional).
**Instructions**
6. The butter must be at room temperature.
7. The Oreo cookies are separated into filling and biscuits.
8. The biscuits are ground into a flour (using a blender, food processor, or plastic bag).
9. The ground biscuits are mixed with butter until well integrated.
10. The mixture is pressed into the mold and refrigerated.
11. Whipping cream is chilled in the refrigerator for at least 30 minutes.
12. Cream cheese is beaten with icing sugar and vanilla essence.
13. The whipped cream is mixed with the cream cheese mixture.
14. Additional cookies are cut into desired sizes (20 whole, 8 quartered).
15. The cookie pieces are mixed with the cream-cheese-whipped cream mixture.
16. The final mixture is poured into the mold over the biscuit base.
17. The cake is frozen for at least 4 hours or overnight.
18. The cake is unmolded 2 minutes after removal from the freezer.
**Servings and Variations**
19. The recipe yields 8-10 servings.
20. A total of 4.5 packages of 126g Oreo cookies are used.
21. The cake is suitable for any time of the year or as a gift.