Description
This Oreo Icebox Cake is a delightful dessert featuring layers of creamy whipped goodness, Oreo cookies, and easy preparation. 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
- Crushed Oreo cookies
Instructions
- Chill the bowl and whisk attachment of a stand mixer for 15 to 20 minutes.
- Beat the softened cream cheese in the chilled bowl until smooth.
- Incorporate the cold heavy whipping cream, confectioners’ sugar, and vanilla extract. Beat until stiff peaks form, but avoid overbeating.
- Spread a thin layer of the whipped cream mixture at the bottom of an 8×8-inch baking dish.
- Arrange one layer of Oreo cookies over the whipped cream, breaking some to fit as needed.
- Spread one-third of the remaining whipped cream mixture evenly on top of the cookies.
- Repeat the layering process twice more, finishing with a top layer of whipped cream.
- Sprinkle crushed Oreo cookies on top.
- Cover the dish tightly and refrigerate for at least 6 to 8 hours, or overnight, letting the cookies soften and absorb moisture.
- Slice and serve cold; for cleaner slices, freeze the cake for 20 to 30 minutes before cutting.
Notes
Ensure the cream cheese is fully softened for easy blending.
Consider using a larger dish to make a double batch for a crowd.
Feel free to mix in some chopped Oreos into the whipped cream for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg