Description
Indulge in the creamy, dreamy goodness of this no-bake Oreo Icebox Cake. Layers of homemade whipped cream and Oreo cookies meld together to create a decadent dessert that’s perfect for any occasion.
Ingredients
Units
Scale
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
For the Cake:
- 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, spread half of the whipped cream, add another layer of Oreos, top with remaining whipped cream, cover, and refrigerate for at least 8 hours or overnight.
- Finish and Serve: Before serving, sprinkle crushed/chopped Oreos on top of the cake.
Notes
- Oreos: A standard pack of Oreos works well for this recipe. For more garnish, opt for the family-size pack.
- Tip: Use homemade whipped cream for best results, and choose pure vanilla extract over imitation.
- Whipped Cream: For faster results, chill mixing bowl and beaters before whipping cream.
- Serving: Add chopped Oreos and chocolate syrup when serving slices.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 80mg
