Description
This Oreo Icebox Cake combines layers of whipped cream and Oreo cookies for an irresistible treat. It’s easy to prepare and perfect for gatherings!
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 with the whisk attachment in the freezer for 15 to 20 minutes.
- Beat the cream cheese in the chilled bowl until smooth. Mix in the heavy whipping cream, confectioners’ sugar, and vanilla extract, beating until stiff peaks form. Avoid overbeating.
- Spread a thin layer of the whipped cream mixture in the bottom of an 8×8-inch baking dish.
- Arrange a layer of Oreo cookies over the whipped cream, breaking cookies as needed to fit.
- Spread one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layering two more times, finishing with a layer of whipped cream.
- Sprinkle crushed Oreo cookies on top.
- Cover tightly and refrigerate for at least 6 to 8 hours, or overnight to soften the cookies.
- Serve cold, and for cleaner slices, freeze the cake for 20 to 30 minutes before cutting.
Notes
Ensure the cream cheese is softened for easier mixing.
For additional flavor, try adding a touch of cocoa powder to the whipped cream mixture.
This dessert can be made a day ahead for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg