Description
Oreo Icebox Cake is a delightful dessert featuring layers of creamy whipped mixture and crunchy Oreo cookies. It’s simple to make, irresistibly delicious, and perfect for gatherings or a sweet treat at home.
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 whisk attachment in the freezer for 15 to 20 minutes.
- Beat the softened cream cheese in the chilled bowl until smooth.
- Add heavy whipping cream, confectioners' sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, being cautious 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 some cookies as needed to fit.
- Spread one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat these layers two more times, finishing with a final layer of whipped cream on top.
- Sprinkle crushed Oreo cookies on the top.
- Cover tightly and refrigerate for at least 6 to 8 hours, or overnight for best results. The cookies will soften, creating a cake-like texture.
- Serve cold. For a cleaner slice, place the cake in the freezer for 20 to 30 minutes before cutting.
Notes
Ensure the heavy whipping cream is cold for better whipping results.
Can be garnished with additional crushed Oreo cookies for presentation.
For a chocolate twist, use chocolate pudding in between layers.
Nutrition
- Serving Size: 1 slice
- Calories: 444
- Sugar: 21 g
- Sodium: 250 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 81 mg