Oreo Icebox Cake
A no-bake dessert that layers crushed Oreos and whipped cream, chilling into a fudgy, sliceable cake perfect for potlucks or summer gatherings.
Ingredients
For the Cake Layers
- 3-4 cups heavy whipping cream or 2 cups heavy cream + 8 oz cream cheese for a tangy version
- 1/2-3/4 cup powdered sugar, sifted to taste
- 1 tsp vanilla extract
- 36-40 pieces Oreos regular or double-stuf, whole or slightly crushed
- 1 pinch of salt
Instructions
Preparation
- Chill your mixing bowl and beaters for 10 minutes — cold tools whip cream faster and more stably.
- Pour heavy cream into the chilled bowl. Add powdered sugar and vanilla. Beat on medium-high until soft peaks form.
- If using cream cheese, beat it first until smooth, then fold in whipped cream to combine.
- Line a loaf pan (or 9x9 pan) with plastic wrap, leaving excess to cover the top later.
- Spread a thin, even layer of whipped cream on the bottom of the pan.
- Place a single layer of whole Oreos over the cream. Press gently — don’t crush them flat.
- Spread another layer of whipped cream over the cookies, about 1/3 inch thick.
- Repeat layering: Oreos, then whipped cream. Finish with a generous layer of whipped cream on top.
- Cover the pan with the overhanging plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To serve, remove from pan using the plastic wrap, invert onto a cutting board, peel off plastic, and slice.
Notes
Best enjoyed chilled. Slice and serve with cocoa or crushed Oreos on top. Store leftovers in an airtight container for up to 4-5 days.