Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, sift together the all-purpose flour and salt. Set aside.

In a separate large bowl, using an electric mixer, cream the Crisco shortening and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

Gradually add the sifted flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition. Do not overmix. Gently fold in the coarsely broken 25 Oreo cookies into the batter.

Pour the batter into the prepared loaf pan. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10-15 minutes. Then transfer to a cooling rack to cool completely.

In a small bowl, combine the powdered sugar and half-and-half until smooth. Fold in the 8 coarsely broken Oreo cookies. Once the cake is completely cool, drizzle or spread the glaze evenly over the top. Serve and enjoy! Slice and serve as a delicious dessert or snack.