This is a no-bake dessert of Oreo cookies layered with whipped cream and chilled until the biscuits soften into a cake-like texture. It follows the Oreo Icebox Cake recipe from Amanda’s Cookin’. We have not made it; the quantities and times below are the source’s.
Makes 18 servings in a 13×9-inch (3-quart) dish. Active time is about 20 minutes, plus at least 6 hours of chilling.
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Ingredients
- 2 1/2 packages (15 oz each) double-stuff Oreo cookies, with the rest of the third package crushed for topping
- 3 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla
- Optional topping: crushed cookies, chocolate chips, caramel or nuts
Method
- Beat the cream, powdered sugar and vanilla in a large bowl until stiff peaks form. The source says this takes 7 to 9 minutes and warns against overmixing; chilling the bowl and beaters for 15 minutes first is suggested.
- Lay a single layer of Oreos in the dish, breaking cookies to fill gaps at the edges, and spread half the whipped cream over them.
- Add a second layer of cookies and finish with the remaining cream.
- Cover and refrigerate for at least 6 hours, or overnight, until the cookies have softened.
- Just before serving, scatter crushed Oreos or your chosen topping over the top.
Notes from the source
- Whipped cream can be replaced with 24 oz of prepared whipped topping, which will make the cake sweeter.
- Dipping each cookie in milk before layering softens it faster and shortens the chilling time.
- For cleaner slices, the source suggests freezing the cake for 30 minutes before cutting.
The source gives no storage guidance. A similar recipe from Desserts on a Dime uses whipped topping and says to keep the cake covered in the fridge for 3 to 4 days, and not to freeze it. That is a different recipe from the one above, so treat it as a rough guide only.
Sources
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