Line the base and sides of a 20cm square cake tin with baking paper and set aside until needed.
Roughly chop the Oreos into large pieces and place in a bowl until needed.
Break the white chocolate into pieces and roughly chop before placing into a medium saucepan.
Add the condensed milk and cook over a medium heat for 10 – 12 minutes, stirring regularly.
Remove the saucepan from the heat and add approximately 2/3 of the chopped oreos to the fudge and stir through with a metal spoon.
Working quickly, pour the three ingredient cookies and cream fudge into the prepared pan and sprinkle the remaining oreos over the top and gently push down into the fudge.
Place the fudge into the fridge for 8 hours or preferably overnight to set.
Remove fudge from the fridge and cut into small pieces – enjoy!