Description
Experience the delightful layers of Oreo Icebox Cake, featuring a creamy blend of cream cheese and whipped cream, perfect for gatherings or a sweet treat at home.
Ingredients
Scale
- 48 oreo cookies
- 4 ounces cream cheese, softened
- 2 ½ cups (595 g) heavy whipping cream, cold
- ½ cup (62.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies
Instructions
- Chill the bowl of a stand mixer and whisk attachment in the freezer for 15 to 20 minutes.
- In the chilled bowl, beat the cream cheese until smooth. Then, add heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat on medium-high until stiff peaks form; avoid overbeating.
- Spread a thin layer of the whipped cream mixture at the bottom of an 8×8-inch baking dish.
- Place a layer of Oreo cookies over the whipped cream, breaking some cookies to fit as needed.
- Spread one-third of the remaining whipped cream mixture over the Oreo layer evenly.
- Repeat the layering process two more times, finishing with a final whipped cream layer on top.
- Sprinkle crushed Oreo cookies over the final layer.
- Cover tightly and refrigerate overnight, or for at least 6 to 8 hours to soften the cookies, achieving a cake-like texture.
- Serve cold. For cleaner slices, freeze the cake for 20 to 30 minutes before cutting.
Notes
For a richer flavor, allow the cake to chill overnight before serving.
Use any leftover whipped cream to top each slice when serving.
Nutrition
- Serving Size: 1 piece
- Calories: 403
- Sugar: 25g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 68mg