Oreo Icebox Cake
Oreo Icebox Cake is an easy, four-ingredient dessert that you can put together in about twenty minutes.
Servings: 9
Ingredients
- 48 Oreo Thins cookies
- 2 cups Heavy Cream
- 1/4 cup Sugar
- 1 and a 1/2 teaspoon Vanilla Extract
Instructions
- Place a large bowl and beaters in the freezer for five minutes until cold. Pour cream into a the bowl and begin beating on high. When the cream gets frothy, start adding in the sugar very gradually. Then add in the vanilla. Continue to beat until stiff peaks form, about eight minutes. (Cream can also be whipped in a stand mixer with a whisk attachment.)
- Spoon about one quarter of the whipped cream into an 8x8 dish and spread out evenly. Top with 16 Oreo Thin cookies in an even layer.
- Spoon another quarter of the cream over the cookies and spread out evenly. Add another layer of 16 cookies. Repeat with a third layer of cream and a third layer of cookies. Finish with the remaining cream.
- Tightly cover the dish with plastic wrap and place in the refrigerator for at least eight hours, or up to 24 hours, before serving. Keep leftovers refrigerated and eat with 2-3 days.
Notes
At the time of recipe writing, a family size package of Oreo Thins has 52 cookies, which is enough for this recipe. Package sizes do change, so it's best to check the number of servings to make sure you are purchasing at least 48 cookies.
If you make this in a 9x9 pan instead of an 8x8 pan, you'll need about 60 cookies and it would be a good idea to increase the cream to 2.5 cups. You can also double all the ingredients to make this in a 9x13 pan.