Description
This Oreo Icebox Cake combines rich flavors and creamy textures, making it a sweet treat loved by all. With simple prep and delicious results, this no-bake dessert is perfect for gatherings or a cozy night in.
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.
- In the chilled bowl, beat the cream cheese until smooth. Add heavy whipping cream, confectioners’ sugar, and vanilla extract, then beat on medium-high speed until stiff peaks form, being careful not to overbeat.
- Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish.
- Arrange a layer of Oreo cookies over the whipped cream, breaking some cookies if necessary to fit.
- Spread one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layering process two more times, concluding with a final layer of whipped cream on top.
- Sprinkle crushed Oreo cookies over the top.
- Cover the dish 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 the cleanest slices, freeze the cake for 20 to 30 minutes before cutting.
Notes
This cake is best when allowed to chill overnight for optimal flavor and texture.
Feel free to add whipped cream on top before serving for an extra creamy touch.
You can use any variety of Oreos for different flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg