Oreo Icebox Cake
This Oreo icebox cake layers whole chocolate sandwich cookies with sweet, billowy vanilla whipped cream for a creamy, crunchy no-bake dessert. Refrigerate at least 4 hours or overnight to set — chill or briefly freeze before slicing for clean pieces, making it perfect for make-ahead parties and warm-weather gatherings.
Equipment
- 8-inch square pan
- Electric Hand mixer or Stand mixer
Ingredients
- 2 cups heavy whipping cream 480 ml
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 32 cookies Oreo regular whole, from a one 13.3 ounce (377 g) package
- 3 cookies Oreo crushed
Instructions
- Combine 2 cups (480ml) heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon pure vanilla extract in the bowl of a stand mixer or in a large bowl and beat with a stand mixer or electric hand mixer until the cream is thick and creamy with soft peaks; be careful not to overwhip.
- Arrange a single layer of the 32 regular whole Oreo cookies in the bottom of an 8-inch square pan. Spread half of the whipped cream over the cookies and smooth with a spatula.
- Add a second single layer of whole Oreo cookies, top with the remaining whipped cream, and smooth the top.
- Sprinkle the 3 crushed Oreo cookies over the top, cover the pan tightly with plastic wrap, and refrigerate for at least 240 minutes or preferably overnight to set.
- For clean slices, transfer the chilled cake to the freezer for 30 minutes before slicing.
Notes
You can make this recipe with any flavor of Oreos you want!
To Store/To Make Ahead:Icebox cake can be kept covered in the fridge for up to 3 days before serving.
Using gluten-free Oreos can make this a gluten-free icebox cake.