Oreo Icebox Cake
Oreo Icebox Cake is an easy, no-bake dessert made with layers of Oreo cookies and fluffy whipped cream that soften into a cake-like texture overnight. It’s perfect for summer parties, holidays, or anytime you need a quick crowd-pleaser.
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Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- 9x13-inch baking dish
- Spatula
- Plastic wrap
Ingredients
- 1 package 14.3 oz Oreo cookies (about 36 cookies)
- 3 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Optional: extra crushed Oreos or chocolate shavings for garnish
Instructions
- Make the Whipped Cream:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
- Layer the Cake:
- Spread a thin layer of whipped cream on the bottom of a 9x13-inch dish (to keep the cookies from sliding).
- Place a single layer of Oreos on top, breaking some to fit.
- Continue Layering:
- Spread ⅓ of the whipped cream evenly over the cookies. Repeat layers—Oreos, whipped cream—until you end with whipped cream on top (usually 3–4 layers total).
- Garnish:
- Sprinkle crushed Oreos or chocolate shavings over the top for decoration.
- Chill:
- Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the Oreos soften to a cake-like texture.
Servings: 12 squares