Oreo Icebox Cake: Classic No-Bake Layered Dessert
A no-bake dessert combining crunchy Oreo cookies and whipped cream, chilled to perfection. Features layered texture and familiar chocolate-vanilla flavors. Reliable and easy to assemble.
Ingredients
- 2 cups (480 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 32 regular whole Oreo cookies
- 3 Oreo cookies, crushed for topping
Instructions
- Crush 3 whole Oreo cookies into fine crumbs for topping
- In a large mixing bowl, whip cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form
- Line an 8-inch square baking dish with parchment paper for easy removal
- Layer 8 Oreos horizontally, slightly overlapped, into the dish
- Top with half of the whipped cream layer
- Repeat with another 8-Oreo layer and remaining whipped cream
- Thinly spread crushed Oreo crumbs over top layer
- Chill covered in refrigerator for at least 4 hours or until set
- Remove from pan and slice with warm, sharped knife for clean cuts
Notes
Use cold ingredients for best whipping
Double-stuff Oreos or gluten-free cookies may be substituted
Create crumb topping using food processor or zip-top bag and rolling pin
Recommended serving size: 9 slices for optimal texture
Storage: Keep refrigerated for up to 3 days
Double-stuff Oreos or gluten-free cookies may be substituted
Create crumb topping using food processor or zip-top bag and rolling pin
Recommended serving size: 9 slices for optimal texture
Storage: Keep refrigerated for up to 3 days
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 28g
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