Preparation

• In a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter. Pulse until evenly combined and resembling damp sand.
• To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.
• In a stand mixer fitted with whisk attachment or hand beaters, whip the heavy cream, powdered sugar and instant espresso on high until stiff peaks form, about 6-7 minutes.
• Pour in the sweetened condensed milk and whip on low for 30 seconds, scrape well with a spatula, then whip on low for another 30 seconds.
• Pour the filling into the prepared crust. Smooth out the top or add a design. Then freeze uncovered for at least 6 hours.
• To serve, thaw for about 10 minutes to make it easier to cut. Enjoy!