Description
This dreamy Oreo Icebox Cake is a no-bake dessert wonder! Layers of fluffy whipped cream and classic chocolate sandwich cookies soften together into a chilled, creamy, cookies-and-cream indulgence. With just a few ingredients and zero oven time, it’s the perfect make-ahead treat for hot summer days, birthdays, or any time your sweet tooth calls.
Ingredients
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1 package (14.3 oz) Oreo cookies
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3 cups heavy whipping cream
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1/2 cup powdered sugar
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1 tsp vanilla extract
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Optional: extra crushed Oreos or mini Oreos for topping
Instructions
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In a large bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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Spread a thin layer of whipped cream in the bottom of a 9×9-inch baking dish to anchor the cookies.
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Add a single layer of Oreo cookies over the cream, breaking cookies as needed to fill gaps.
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Spread a thick layer of whipped cream on top of the cookies.
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Continue layering cookies and whipped cream until you reach the top of the dish, ending with a layer of cream.
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Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cookies to soften and meld.
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Before serving, sprinkle the top with crushed Oreos or mini Oreos for extra crunch and presentation.
Notes
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You can substitute store-bought whipped topping (like Cool Whip) for homemade whipped cream in a pinch.
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Make it extra rich by adding a layer of chocolate pudding or drizzle of chocolate sauce between layers.
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This dessert is best when chilled overnight for that soft cake-like texture.
- Prep Time: 15 minutes
- chill time: 6 hours
- Category: Desserts
- Method: No-Bake, Chilled
- Cuisine: American
