Description
This Oreo Icebox Cake is a delightful, no-bake treat layered with creamy whipped filling and crunchy Oreo cookies. Ideal for gatherings, this simple recipe allows the flavors to meld beautifully in the fridge, creating a cake that’s rich, sweet, and incredibly easy to prepare.
Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups heavy whipping cream, cold
- ½ cup confectioners' sugar
- 1 teaspoon vanilla extract
- crushed oreo cookies
Instructions
- Chill the bowl and whisk attachment of a stand mixer in the freezer for 15 to 20 minutes.
- In the chilled bowl, beat the cream cheese until smooth. Add the heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat until stiff peaks form, being careful not to overbeat.
- Spread a thin layer of the whipped cream mixture in the bottom of an 8×8-inch baking dish.
- Layer Oreo cookies over the whipped cream, breaking some as needed to fit.
- Spread about one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layers two more times, finishing with a layer of whipped cream on top.
- Sprinkle crushed Oreo cookies on the top.
- Cover and refrigerate for at least 6 to 8 hours, or overnight, to allow the cookies to soften.
- Serve cold, and for cleaner slices, freeze for 20 to 30 minutes before cutting.
Notes
Ensure the heavy whipping cream is very cold for best results in whipping.
You can add toppings such as chocolate shavings or additional Oreo pieces for extra flair.
For added flavor, a layer of chocolate or caramel sauce can be drizzled between Oreo layers.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg