Separate the Oreos by twisting each cookie to remove the creamy filling. Place the creamy centers in one bowl and the cookie halves in a zip-top bag.

Crush the cookie halves in the bag until fine crumbs form, about 2-3 minutes. Gradually mix in milk until a thick, dough-like paste develops.

Lay a sheet of plastic wrap on a flat surface. Spread the cookie paste evenly to create a rectangle about ¼ inch thick, and layer the creamy filling evenly over it.

Carefully roll the mixture into a tight log using the plastic wrap, twist the ends to secure, and refrigerate for about 15 minutes.

After chilling, unwrap and slice the log into bite-sized pieces about 1-inch thick. Serve with optional toppings.