Description

This effortless no-bake Oreo Icebox Cake transforms simple cookies and cream into a sophisticated, velvety dessert with just four ingredients. Layers of chocolate wafers soften perfectly into a cake-like texture overnight, making it the ultimate stress-free treat for any occasion.

Ingredients

2 cups heavy whipping cream, very cold
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
2 packages (approx. 14 oz each) Oreo cookies

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Instructions

In the bowl of a stand mixer fitted with a whisk attachment, combine the cold heavy cream, powdered sugar, and pure vanilla extract.
Beat the mixture on medium-high speed until it becomes thick and forms stiff peaks, being careful not to over-whip.
Arrange a single, even layer of whole Oreo cookies across the bottom of an 8-inch square pan.
Spread exactly half of the whipped cream over the cookies, using a spatula to smooth it into an even layer reaching the corners.
Place another layer of whole Oreo cookies on top of the cream, then cover with the remaining half of the whipped cream and smooth the surface.
Sprinkle crushed Oreo cookies over the top for garnish, then cover the pan tightly with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight, to allow the cookies to soften into a cake-like consistency.

Notes

To ensure the best results, always use full-fat heavy cream and keep your mixing bowl and whisk attachment in the freezer for a few minutes before whipping. If you prefer a softer cake texture, let the dessert sit for a full 24 hours so the cookies can fully absorb the moisture from the cream before serving.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American