Description
This Oreo Icebox Cake is a decadent no-bake dessert that’s perfect for any occasion. Layers of creamy whipped cream and Oreo cookies come together to create a rich and indulgent treat that will satisfy any sweet tooth.
Ingredients
Units
Scale
Whipped Cream:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
Oreo Layers:
- 30 whole Oreos
- 12 crushed/chopped Oreos
Instructions
- Prepare the Whipped Cream: In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, about 7-8 minutes.
- Assemble the Cake: Layer an 8×8 pan with whole Oreos, half of the whipped cream, another layer of Oreos, and the remaining whipped cream. Refrigerate for at least 8 hours.
- Finish and Serve: Top the cake with crushed/chopped Oreos before serving.
Notes
- Oreos: A standard pack of Oreos with 45 cookies is sufficient for this recipe.
- Tip: Use homemade whipped cream for best results, not Cool Whip.
- For optimal flavor, use pure vanilla extract.
- Homemade Whipped Cream: Chill the bowl and beaters before whipping for faster results.
- Serving: Add chopped Oreos and optional chocolate syrup before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 23g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
