Oreo Icebox Cake
A delightful no-bake dessert that combines whipped cream and Oreo cookies, perfect for any occasion.
Ingredients
Main ingredients
- 2 cups heavy whipping cream Provides a luxurious, creamy texture.
- 1 cup powdered sugar Balances perfectly with the richness of the cream.
- 1 tablespoon vanilla extract Adds depth and character to the cake.
- 30 whole Oreos Forms the heart of the dish with their iconic taste.
- 12 crushed Oreos (for garnish) Provides a delightful crunch on top.
Instructions
Preparation
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until it forms stiff peaks, about 7-8 minutes.
- Layer whole Oreos on the bottom of an 8x8 baking dish, ensuring they sit snugly together.
- Spread half of the whipped cream mixture evenly over the Oreos.
- Add another layer of whole Oreos on top of the whipped cream mixture.
- Spoon the remaining whipped cream mixture over the second layer of Oreos.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Before serving, sprinkle crushed Oreos on top.
Notes
Consider adding chocolate or caramel sauce between the layers or folding in some crushed fruit for a fresh twist. Store in an airtight container in the refrigerator for up to 3 days.