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

Seal the zip-top bag and crush the cookie halves into fine crumbs using a rolling pin. Mix with milk in a bowl until a thick paste forms.

Lay a sheet of plastic wrap and spread the cookie paste evenly, leaving a border. Layer the cream filling on top evenly.

Using the plastic wrap, roll the mixture tightly into a log shape and wrap securely. Refrigerate for about 15-20 minutes to firm up.

Slice the roll into bite-sized pieces resembling sushi and serve on a plate. Enjoy plain or with optional dipping sauces.