Classic Oreo Icebox Cake
Indulge in this decadent, no-bake Oreo Icebox Cake, a crowd-pleasing dessert that perfectly balances rich cocoa flavors with light, airy whipped cream. By layering crisp cookies with freshly whipped cream and allowing them to set overnight, the cookies transform into a delicate, cake-like texture. It is an effortless, elegant make-ahead solution for any gathering, requiring no oven and minimal prep time for a bakery-quality result.
- Prep Time: 15
- Total Time: 375
- Yield: 12 servings
- Category: All Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
36 classic Oreo cookies
2 cups heavy whipping cream, ice cold
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
Instructions
Pour the cold heavy whipping cream into a large, chilled mixing bowl.
Add the powdered sugar and pure vanilla extract to the cream.
Beat the mixture on high speed until stiff peaks form and the cream holds its shape.
Spread a thin layer of whipped cream on the bottom of a 9-inch square baking dish.
Arrange a layer of 12 Oreo cookies in three rows across the base.
Top the cookies with one-third of the remaining whipped cream, smoothing it evenly to the edges.
Repeat the cookie and cream layers two more times, finishing with a final layer of whipped cream.
Cover the dish tightly with plastic wrap.
Refrigerate the dessert for at least 6 hours, or ideally overnight, to allow the cookies to soften fully.
Notes
Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for the best volume. Ensure the cake is covered well to prevent it from absorbing refrigerator odors. Store in the refrigerator for up to 3 days.
Find it online: https://flavoornote.com/oreo-icebox-cake-recipe/