🍪 Oreo Icebox Cake 🍪
Ingredients (Makes 1 (8-inch) cake | Serves 12)
32 regular Oreo cookies
3 additional Oreos, crushed (for topping)
2 cups heavy whipping cream
2 tbsp powdered sugar
1 tsp pure vanilla extract
Instructions
Whip the Cream:
In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form and the mixture is thick and fluffy—do not overwhip.
Layer the First Cookie Base:
Line an 8x8-inch square baking pan with whole Oreo cookies (use 16 cookies), placing them flat side up to create an even layer.
Add First Whipped Cream Layer:
Spread half of the whipped cream evenly over the Oreos using a spatula.
Repeat Layers:
Place another layer of 16 Oreo cookies on top of the first cream layer. Spread the remaining whipped cream over the top.
Finish with Crushed Oreos:
Sprinkle crushed Oreos over the final whipped cream layer for a crunchy, sweet topping.
Chill Until Set:
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to allow the cookies to soften and the flavors to meld.
Optional Firming Tip:
For clean slices, place the entire cake in the freezer for 30 minutes before serving.
Slice and Serve:
Cut into squares and enjoy cold for the best texture and flavor.