Carefully twist apart the Oreos. Place the cream filling into one bowl and the cookie shells into another. Keep some cookies whole for layering, and crush a few into crumbs for decoration.

In a large mixing bowl, add the whipping cream, Oreo cream filling, and matcha powder. Using an electric mixer on medium speed, whip until thick and creamy. The mixture should form ribbons that slowly fall from the whisk without collapsing immediately. Avoid overwhipping to prevent graininess.

Add the yogurt to the whipped cream mixture and beat again on low speed until smooth and silky. Transfer to a piping bag for neat layering (or just use a spoon).

Line a square or round mold with a cake collar. Place a layer of whole Oreo cookie shells at the bottom. Spread or pipe a layer of matcha cream on top. Add another layer of cookie.

Remove from the freezer, unmold carefully.