200g Oreo blocks are poured into the eggbeater and mashed with a rolling pin for later use. Pour 350g whipped cream and 50g condensed milk into an egg beater, and beat with electric egg beater until creamy. Put a layer of Oreo crumbs and compact it with a rolling pin, then squeeze a layer of cream, and then put Oreo crumbs, so that it can be spread full. It became an Oreo chaff cup.