Halloween Icebox Cake

Directions

1. Prepare a 9-inch springform pan by lining it with plastic wrap or parchment paper, letting the liner extend about an inch above the rim.
2. In the bowl of a stand mixer fitted with a whisk attachment, beat 4 cups heavy cream, 1 teaspoon vanilla extract, and 1 cup powdered sugar on high speed until stiff peaks form, roughly 5 minutes.
3. Divide the whipped cream equally among three bowls. Tint each portion with orange gel food coloring to create three distinct shades from light to dark, folding gently until fully incorporated.
4. Arrange a single layer of Oreo cookies (about 14) on the bottom of the pan. You may fill gaps with broken cookie pieces, though it's optional.
5. Spread one-third of the whipped cream over the cookies. For the bottom layer, use the darkest shade. Smooth evenly with a spatula.
6. Place a second layer of Oreo cookies on top of the cream.
7. Add another one-third of the whipped cream (the medium shade) and spread evenly.
8. Top with a third layer of Oreo cookies, then spread the remaining whipped cream (the lightest shade) over the top. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
9. Once chilled, remove from the refrigerator. Decorate the top with orange icing and sprinkles as desired.