Start by twisting apart each Oreo, carefully removing the cream filling from the cookie halves. Place the cream filling in a bowl for later use, and place the cookie halves inside a zip-top bag. Seal the bag and prepare for crushing.

Crush the Oreo cookie halves in the bag until they turn into fine crumbs, which should take about 2-3 minutes of firm rolling. Pour the cookie crumbs into a mixing bowl, and gradually add milk while mixing until you achieve a thick, dough-like consistency.

Lay a sheet of plastic wrap on a flat surface and spread the dough-like Oreo mixture evenly over the wrap, forming a rectangle shape. Layer the cream filling on top, pushing it gently into the mixture.

Carefully lift the edge of the plastic wrap and start rolling the mixture tightly to form a log shape. Twist the ends of the plastic wrap to secure and refrigerate for about 30 minutes to firm up.

After chilling, remove the log from the refrigerator and unwrap. Slice the roll into approximately 1-inch thick pieces and arrange on a serving plate. Garnish with sprinkles, nuts, or a drizzle of chocolate sauce before serving.