Oreo Icebox Cake

A spatula holding a piece of icebox cake on it over the pan of the cake below it.

Oreo Icebox Cake is an easy no bake dessert recipe with layers of Oreo cookies and freshly whipped cream. Simple to make and it's the perfect dessert to make the day before for easy prep.

Course Dessert

Cuisine American

Keyword icebox cake, icebox cake recipe, no bake oreo dessert, oreo icebox cake

Prep Time 20

Cook Time 0

Fridge Time 8

Total Time 8 20

Servings

Calories 469kcal

Author Jessica - Together as Family

Ingredients

2 cups heavy whipping cream
1 cup powdered sugar
1 tablespoon vanilla extract
30 whole Oreos
12 crushed/chopped Oreos

Instructions

In a large mixing bowl with a hand mixer, or use a stand mixer with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract.
Start on low speed, increasing speed as it thicken, and beat until stiff peaks form. This takes about 7-8 minutes.
In an 8x8 baking dish or pan, cover the bottom with a single layer of Oreos. You may have to cut a couple of them in half to fill the gaps.
Spread half of the whipped cream on top and smooth out the top with a spatula.
Add another layer of Oreo cookies.
Add the remaining whipped cream and smooth out the top.
Cover the pan with a lid or plastic wrap, and refrigerate for at least 8 hours, or overnight is recommended.
Top the icebox cake with the crushed Oreos right before serving.

Video

Notes

Oreos : A standard size Oreo pack has 45 cookies in it, which is enough for this recipe. If you want more Oreo cookies on top (for garnish) then buy the family-size pack.

Tip : For best taste and texture of the icebox cake, do not substitute Cool Whip for the homemade whipped cream. Cool Whip does not thicken as well, or stabilize in the fridge nicely, like the whipped cream will.

For best flavor use pure vanilla extract and not imitation vanilla.

Homemade Whipped Cream : For a hands off approach, my preferred method, use a stand mixer with the whisk attachment to make the whipped cream. Be sure and start at low speed, to avoid splashing, and increase speed as it thicken.

To speed up the process of making the whipped cream, place the bowl and beater(s) into the freezer for about 30 minutes prior to starting the recipe. The coldness of the bowl and beaters, will help keep the cream colder which will speed up the process.

Serving : Be sure and save the chopped Oreos cookies (for the top) for right before serving. If wanted, you can also drizzle some chocolate syrup or sauce over each slice.

Nutrition