When the math isn't mathing but still tastes good

I saw this recipe in passing and decided even if no one else was interested in Oreos and peppermint, I wanted to try this recipe for Christmas Day. I decided to use gluten free Oreos because I figured I'd get more buy in from my GF family members as they actually like chocolate. Also GF Oreos are great. I did open the Oreos and use them as single layers, the filling just added that extra fun. The math here isn't mathing and the layers aren't mathing. I think 1 cup of crushed candy canes is enough since it's used twice in layers then on top. I was very careful with the peppermint and also bought new extract. I'm pretty sure I moved with my bottle of extract 13 years ago... Time to go through the spice drawer again I guess... add that to the to do list... Anyway... this cake was a hit! Moreso than I thought it would be! The GF Oreos stayed a little crunchy and it didn't feel overly rich or too creamy - despite it being a cream cake. Weird right? But it's true! I would for sure make this again, more layers and more good things! Try it again with other flavors too! All sorts of options.

Chocolate Peppermint Icebox Cake
60 Oreo Thins or Chocolate Wafers
8 oz. cream cheese, softened
1 1⁄2 cups powdered sugar
1 teaspoon vanilla extract
1⁄4 teaspoon peppermint extract
3 cups heavy cream, cold
1 1⁄3 cups crushed candy canes

1. In the bowl of an electric stand mixer, or in a mixing bowl using a handheld mixer, mix softened cream cheese, powdered sugar, and vanilla extract and peppermint extract together until smooth.
2. Slowly pour in 3 cups cold heavy cream and mix on low until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is fluffy. Set aside.
3. In a 9-inch spring form pan, arrange a layer of Oreo Thin cookies (about 20) in a circle. Spread about one-third of the whipped cream over the cookies (about 1 1⁄2 cups), making sure to cover them completely, and top with 1⁄3 cup crushed candy canes. Repeat with the remaining cookies, whipped cream, and crushed candy canes, making 3 layers, finishing with the whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
4. Just before serving, run a small spatula around the edge of the cake to release it, unhook the springform pan, and gently slide the cake on to a plate. Finish the cake with the crushed candy canes and crushed Oreo Thin cookies, if desired.