If you like Oreos or whipped cream, and especially if you like both you just have to try this Oreo Icebox cake! This is completely awesome in both taste and ease of preparation. I mean really, you have to try this. Back when I made my Berry Icebox Cake using Golden Oreos, I went searching to see if anyone had made that before. I didn’t find one like the one I made, but I did find one almost like the one I made here over at Cookies and Cups. I instantly knew that this would be a hit for my Dad’s birthday. Two of his favorite foods are Oreos and whipped cream, so how could I go wrong. Now, I’ve made two icebox cakes in the last two weeks even though I had never made one before. Really they taste nothing alike though. And, you can’t get much simpler than this.
The recipe itself I adapted a bit from the one over at Cookies and Cups. I am pretty sure that the original icebox cakes used Cool Whip like she did because the whole point was for it to be easy, but I have always had a bit of an aversion to Cool Whip for some reason, so I made whipped cream instead. Really, it didn’t add much preparation time – maybe five minutes, and I just love whipped cream. I also didn’t dip my cookies in milk because I didn’t with the other icebox cake and it turned out fine and this one did too. I also knew I would be making it about fifteen hours before eating it, so the cookies had plenty of time to soften up. I garnished mine with a few crumbled Oreos on top, but the chocolate sauce sounds good too, or maybe chocolate curls…
Oreo Icebox Cake
- 2 family sized packages of Oreos (You won’t use quite all of them.)
- 1 quart heavy whipping cream (You will probably have a little of this left too, but it will go great with the leftover Oreos. Or, you could layer them in jars like I did with my last icebox cake.)
- 1/3 cup confectioners’ sugar
- Whip cream on high with an electric mixer until soft peaks form.
- Add sugar and continue beating until stiff peaks form.
- Place one layer of Oreos in the bottom of a 9″ x 13″ baking dish. I had to have one row of halves, but I think my dish is a tiny bit wider than 9″.
- Spread with half of the whipped cream.
- Top with another layer of Oreos.
- Spread with remaining whipped cream.
- Don’t eat all the leftover Oreos, save a few to crush and sprinkle on top just before serving.
- Refrigerate for at least 6 hours (probably up to about 24) before serving.
Slightly adapted from Cookies and Cups.
My husband LOVES Oreo desserts and this one looks so simple! Found you at Spatulas On Parade swap party. Have a great week!
Dawn ~ Spatulas On Parade says
well that sounds easy enough. Thanks for linking up at the party. I see someone ^ likes this too.
YUM…pinned. My dh will be asking me to make it I’m sure.
It is actually not that different than what you have up on your page today.
Oh man… this looks awesome!
Oh My Gosh! I need this right now! I have a question – when the cake sits for 24 hours, does the consistency of the cookies change because of the whipped cream? I ask because I would want the cookies to be softer and not crunchy.
Pinning and Tweeting
They are supposed to be soft after six hours, but I have always let mine sit longer than that, so I really am not sure if that is the case. Occasionally, I run into one on the bottom layer that is still a bit crunchy. The middle layer has whipped cream on top and bottom and is always very soft.
That looks so easy and yummy!
Chene Atkins- Whittington says
what a great recipe and it look soooooooo good!
Kirstin Marie says
I NEED to try this!! I’ve been visiting all of these blogs with delicious food, but this looks sooooo tasty. Yum!
Trina Morgan says
Looks so delish