Description

This elegant Oreo Icebox Cake transforms simple chocolate wafers and stabilized whipped cream into a sophisticated, melt-in-your-mouth dessert. By allowing the layers to rest, the cookies soften into a perfect cake-like texture that is both nostalgic and refined.

Ingredients

2 cups (480 ml) cold heavy whipping cream (35-40% fat)
2 tablespoons powdered sugar, sifted
1 teaspoon pure vanilla extract
35 Oreo cookies, divided

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Instructions

Chill a mixing bowl and whisk attachment for 10 minutes, then whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Arrange 16 Oreo cookies in a single even layer at the bottom of an 8-inch square pan.
Spread half of the whipped cream evenly over the cookie layer using an offset spatula.
Add a second layer of 16 Oreo cookies, then top with the remaining whipped cream and smooth the surface.
Crush the remaining 3 cookies and sprinkle over the top; cover and refrigerate for at least 4 hours, or up to 24 hours for the best texture.

Notes

For the cleanest slices, use a sharp knife dipped in warm water and wiped dry between each cut. If you prefer a firmer texture that handles better in warm weather, place the cake in the freezer for 30 minutes just before serving.

Prep Time: 15 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American