If you are looking for a show-stopping dessert that requires zero oven time, this Oreo Icebox Cake is your answer. With only three main ingredients and minimal effort, this chilled treat creates layers of softened cookies and airy whipped cream that taste just like a decadent cookies and cream cake.
Ingredients
- 24 to 30 Oreo cookies
- 2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Using a hand mixer or stand mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to over-mix into butter.
- Spread a thin layer of the whipped cream on the bottom of an 8×8 inch square baking dish to prevent sticking.
- Place a single layer of Oreo cookies in the dish. You may need to break a few cookies to fit the gaps.
- Spread about one-third of the remaining whipped cream evenly over the cookie layer.
- Repeat the layering process—cookies then cream—until you have used all your ingredients, finishing with a final layer of cream on top.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the cookies to soften into a cake-like texture.
- Top with crushed Oreos before serving if desired.
Tips
For the best texture, let the cake sit in the fridge for at least 8 hours; this ensures the cookies absorb enough moisture from the cream to become perfectly soft and sliceable.
FAQ
Can I make this ahead of time?
Yes, this dessert is actually better when made ahead. It can be kept in the refrigerator for up to 2 days before serving.
Can I use different types of Oreos?
Absolutely! You can experiment with Mint Oreos, Golden Oreos, or even Double Stuf for an extra creamy result.