In a large bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and mix well to combine.
In a small bowl, stir the softened cream cheese until smooth. The cream cheese can be softened in the microwave, but allow it to cool completely before adding it to the whipped cream. Gradually add the softened cream cheese to the whipped cream and mix well to combine.
On a cake plate, arrange 12 cookies in a layer with 9 in the outer circle and 3 in the middle. Once arranged, lift each cookie and add a little whipped cream to the bottom then stick it back to the plate. Repeat until all the cookies have been secured. Top with 1/2 to 3/4 cup of the whipped cream spread to the edges but allowing the edges of the cookies to be exposed. Add another layer of cookies on top of the whipped cream being sure to stagger the cookies on top of the ones below - don't stack them right on top of one another. Repeat the layers until all the cookies have been used.
Chill in the refrigerator for at least 4 hours but preferably overnight. Slice and serve as you would any other cake. Keep chilled.
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