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Oreo Icebox Cake

Oreo Icebox Cake


INGREDIENTS:
 

- 2 (18.25 ounce) family sized packages Oreo cookies (96 cookies)
- 3 cups heavy whipping cream
- 1⁄3 cup powdered sugar
- 2 teaspoons vanilla extract, optional

Cooking Directions:
 

1. In a large cold bowl or stand mixer, beat the heavy cream, powdered sugar, and vanilla extract (if using) until stiff peaks form, about 5-7 minutes.

2. In a 9×13-inch baking dish, arrange a layer of Oreo cookies (about 30) covering the entire bottom of the dish. Break a few to fill in any gaps.


3. Spread 1/3 of the whipped cream evenly over the Oreos. Place another layer of Oreos on top of the cream. Repeat with another layer of cream and cookies, and finish with the cream on top.


4. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight.


5. When ready to serve, crush the remaining Oreos into crumbs and sprinkle evenly over the top. Slice, serve, and enjoy!



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