Oreo Icebox Cake
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 32 regular whole Oreo cookies (from a one 13.3 ounce (377 g) package)
- 3 Oreo cookies (crushed)
Method
- To a bowl of a stand mixer, add heavy cream, powdered sugar, and vanilla extract. Beat until whipped and creamy (be careful not to overwhip).
- In an 8-inch square pan, layer Oreo cookies in one layer. Top with half of the whipped cream, and smooth out with a spatula. Repeat with one more layer.
- Top with crushed Oreos, cover with plastic wrap, and chill in the fridge for at least 4 hours and preferably overnight.
- For clean slices, freeze for 30 minutes before serving. Slice and serve.