Oreo Icebox Cake
Oreo Icebox Cake is a simple, no-bake layered dessert that combines crunchy Oreos and creamy whipped layers into a chilled treat perfect for any occasion. Its ease of preparation, nostalgic appeal, and delicious flavor make it a beloved favorite that’s customizable and always impressive.
Ingredients
- 2 cups 480 ml heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 32 whole regular Oreos from a 13.3-ounce or 377 g package
- 3 crushed Oreos
Instructions
- In the bowl of a stand mixer, combine heavy cream, powdered sugar, and vanilla extract. Beat until the mixture is whipped and creamy, taking care not to overwhip. In an 8-inch square pan, arrange a single layer of Oreo cookies. Spread half of the whipped cream evenly over the cookies using a spatula. Repeat the process with another layer of cookies and the remaining whipped cream. Sprinkle crushed Oreos on top, cover the pan with plastic wrap, and refrigerate for at least 4 hours, preferably overnight. For cleaner slices, freeze the cake for 30 minutes before serving. Slice and enjoy.
Notes
Feel free to use any flavor of Oreos you prefer for this recipe!
To store or prepare in advance: the icebox cake can be kept covered in the refrigerator for up to 3 days before serving.
For a gluten-free version, simply use gluten-free Oreos.
To store or prepare in advance: the icebox cake can be kept covered in the refrigerator for up to 3 days before serving.
For a gluten-free version, simply use gluten-free Oreos.