Using a hand mixer or stand mixer, cream together the butter, shortening, and sugar for 5 minutes. Add the eggs one at a time, mixing thoroughly after each egg. Add the flour and creamer alternately, beginning with 1 cup of flour, then 1/2 cup of creamer, 1 cup of flour, 1/2 cup of creamer, then 1 cup of flour. Beat well after each addition. Scrape down the sides of the mixing bowl and mix again. Add the almond and vanilla extracts, and mix well. Fold in the broken OREO cookies. Fill the Bundt pan to within 1 inch of the top.