Description
This easy Oreo icebox cake is a no-bake dessert made with layers of Oreos and whipped cream that soften into a cake-like texture in the refrigerator. It’s creamy, dreamy, and takes just four simple ingredients.
Ingredients
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 1 package Oreo cookies (about 36 cookies)
Instructions
- Line a 9.5 x 5-inch loaf pan with plastic wrap, leaving overhang on all sides.
- In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread a thin layer of whipped cream on the bottom of the prepared pan.
- Add a layer of Oreo cookies, cutting some to fit if needed.
- Continue layering whipped cream and Oreos until you have seven alternating layers, finishing with whipped cream.
- Fold plastic wrap over the top and refrigerate for at least 8 hours or overnight.
- Unmold the cake onto a serving plate, peel off plastic wrap, garnish with crushed Oreos, slice, and serve.
Notes
- Swap Oreos with graham crackers, Biscoff, or other cookies.
- Add cocoa powder to whipped cream for a chocolate version.
- Mix in fresh berries for a fruity twist.
- Use seasonal Oreos (mint, pumpkin spice) for festive variations.
- Cool Whip can be used instead of homemade whipped cream for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
