No-Bake Oreo Icebox Cake
Seven layers of delicious Oreo cookies and homemade whipped cream, refrigerated until the cookies soften into the perfect dessert consistency. Just four ingredients, easy to make, and every bite tastes like a milk-dunked Oreo in the very best way!
- Prep time
- 20 min
- Cook time
- 5 hr 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2 cup (480ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
- 1 tsp pure vanilla extract
- 36 Oreo cookies (one standard 14.3oz package)
Instructions
- 1
Place the metal bowl of your stand mixer or a large metal mixing bowl into the refrigerator to chill for at least 15-30 minutes.
- 2
Add the cold heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Using the whisk attachment on your stand mixer (or a hand mixer with the large bowl), beat the ingredients together on high speed until stiff peaks form, about 1-2 minutes.
- 3
Line a 9.5x5 inch loaf pan with plastic wrap, leaving an overhang on all four sides of the pan.
- 4
Add a thin layer (about 1/4 inch thick) of the whipped cream onto the bottom of the pan, spread all the way to the edges. Add a layer of Oreo cookies on top. Use a paring knife to cut some of the Oreos to fit as needed.
- 5
Add 1/3 of the remaining whipped cream (about 1 Cup) on top of the Oreo layer, followed by a second layer of Oreos. Add the next 1/3 of the whipped cream and a third layer of Oreos. Top with the remaining whipped cream.
- 6
Wrap the excess plastic wrap overhang over the surface of the final whipped cream layer to cover it completely, then place the Oreo icebox cake into the refrigerator for at least 8 hours and up to two days. Overnight is best.
- 7
Once the Oreo icebox cake is set and you're ready to serve, turn it out onto a serving plate and remove the plastic wrap. Top with the crushed Oreo cookies if desired. Slice and enjoy!