Twist each Oreo to separate the cookies from the cream filling. Place the cream filling in a small bowl and the cookies in a zip-top bag.

Seal the bag and crush the Oreo cookies into fine crumbs using a rolling pin.

Transfer the crumbs to a mixing bowl and add milk gradually, stirring until the mixture forms a thick, moldable paste.

Lay out a sheet of plastic wrap on a flat surface. Spread the cookie paste into a thin, even rectangle over the wrap.

Evenly spread the reserved cream filling over the cookie layer.

Use the plastic wrap to roll the mixture into a tight log, like sushi.

Slice into bite-sized rounds.

Serve as-is or with optional dipping sauces such as chocolate syrup, whipped cream, or frosting.