Oreo Icebox Cake
A rich, no-bake Oreo Icebox Cake with layers of Oreo cookies and fluffy whipped cream (with an optional cream cheese twist) that softens into a cake-like texture as it chills. Perfect make-ahead dessert for parties, holidays, or hot days when you don’t want to turn on the oven.
Ingredients
- 1 family-size package Oreo cookies about 45–48 cookies; regular, not Double Stuf
- 3 cups heavy whipping cream cold; at least 36% milk fat
- 1/3 cup powdered sugar also called confectioners’ sugar
- 2 teaspoons pure vanilla extract
- pinch fine sea salt enhances the chocolate flavor
- 4 ounces cream cheese softened; optional, for a thicker, more stable filling
- 6-8 Oreo cookies crushed or chopped, for garnish (optional)
- chocolate syrup or hot fudge sauce warmed slightly, for drizzling (optional)
- mini chocolate chips, sprinkles, or shaved chocolate for topping (optional)
- 2 containers Cool Whip or whipped topping 8 ounces each; optional substitute for cream, sugar, and vanilla
Instructions
- Place your mixing bowl and beaters (or whisk attachment) in the refrigerator for 10–15 minutes to chill. Keep the heavy cream in the fridge until you are ready to whip it; cold tools and cream help it whip quickly and hold its structure.
- If using cream cheese, beat the softened cream cheese in the chilled bowl first until completely smooth. Add the cold heavy cream, powdered sugar, vanilla, and a pinch of fine sea salt. Beat on medium-high speed until firm peaks form—when you lift the beater, the cream should stand up and just slightly curl at the tip. Do not overwhip or it can become grainy.
- Use a 9×13-inch baking dish. You may lightly grease the bottom or line it with parchment paper for easier serving, but this is optional. A glass dish lets you see the layers from the side.
- Spread about 1/2 to 3/4 cup of the whipped cream evenly over the bottom of the dish in a thin layer. This helps keep the first layer of cookies from sliding and ensures they soften evenly.
- Arrange a single layer of Oreo cookies over the whipped cream, breaking a few cookies if needed to fill in gaps. Small spaces are fine; the cream will fill them in as the cake chills.
- Spread about 1 to 1 1/2 cups of whipped cream over the Oreo layer. Use an offset spatula or the back of a spoon to gently press the cream down so it settles between the cookies and covers them evenly.
- Repeat the layering process—Oreo cookies, then whipped cream—until you run out of cookies, usually 3–4 cookie layers in a 9×13-inch pan. End with a layer of whipped cream on top and smooth or swirl it decoratively.
- Sprinkle the top with crushed or chopped Oreos and, if desired, mini chocolate chips, sprinkles, or shaved chocolate. Drizzle with chocolate syrup or warm fudge for extra richness.
- Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 6 hours, preferably 8–12 hours or overnight. This resting time allows the Oreos to soften into a cake-like texture.
- When ready to serve, remove the cover and use a sharp knife to cut neat squares, wiping the blade between cuts if needed. Use a small metal spatula or pie server to lift out each piece. Serve cold, straight from the fridge.
Notes
For a shortcut, replace the heavy cream, powdered sugar, and vanilla with two 8-ounce tubs of thawed Cool Whip or whipped topping. This makes the layers very stable and slightly sweeter. For the most cake-like texture, do not rush the chilling time—overnight is ideal. The cake keeps covered in the refrigerator for up to 4 days and can be frozen for up to 1 month; thaw at room temperature for 20–30 minutes before slicing for an ice-cream-cake-like texture.
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