Description
This Oreo Icebox Cake is a delightful no-bake dessert that combines creamy whipped filling with chocolatey Oreo layers. Its simple ingredients and preparation make it an ideal treat for any occasion, promising a deliciously sweet experience for dessert lovers.
Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups (595 g) heavy whipping cream, cold
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- Crushed Oreo cookies
Instructions
- Chill the bowl of a stand mixer and its whisk attachment in the freezer for 15 to 20 minutes.
- Beat the softened cream cheese in the chilled bowl until smooth.
- Add the cold heavy whipping cream, confectioners’ sugar, and vanilla extract, then beat on medium-high speed until stiff peaks form, taking care not to overbeat.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
- Arrange a single layer of Oreo cookies over the whipped cream, breaking them as necessary to fit.
- Spread about one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layering two more times, finishing with a final layer of whipped cream on top.
- Sprinkle the top with crushed Oreo cookies.
- Cover tightly and refrigerate for at least 6 to 8 hours, or overnight, allowing the cookies to soften and create a cake-like texture.
- Serve cold, and for clean slices, freeze the cake for 20 to 30 minutes before cutting.
Notes
This cake is best when refrigerated overnight for optimal flavor and texture.
Feel free to customize by adding chocolate or caramel sauces between layers if desired.
Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 401
- Sugar: 24g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg