Description
This Oreo Icebox Cake is a delightful no-bake dessert that features layers of creamy whipped filling mixed with Oreo cookies. With simple prep and refreshing taste, it’s ideal 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
- 1 cup crushed Oreo cookies
Instructions
- Chill the bowl of a stand mixer and the whisk attachment in the freezer for 15 to 20 minutes.
- In the chilled bowl, beat the cream cheese until smooth. Add the 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 single layer of Oreo cookies over the whipped cream, breaking some as needed to fit.
- Spread about one-third of the remaining whipped cream mixture evenly over the cookies.
- Repeat the layers 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 to allow cookies to soften.
- Serve cold; for clean slices, freeze for 20 to 30 minutes before cutting.
Notes
For a richer flavor, use full-fat cream cheese instead of reduced-fat.
You can substitute other cookies for different flavor profiles.
Keep leftovers covered in the fridge for up to four days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg