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Oreo Icebox Cake

Oreo Icebox Cake — No Bake Dessert

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Prep Time 15 minutes
Chilling Time 6 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 packages classic Oreo cookies
  • 2 cups cold heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: extra crushed Oreos or chocolate shavings for topping

Method
 

  1. Chill the mixing bowl and beaters for 15–20 minutes.
  2. Pour cold heavy cream, powdered sugar and vanilla into bowl; whip until stiff peaks form.
  3. Line a 9×13 (or 8×8) pan (optionally with parchment paper).
  4. Spread a thin layer of whipped cream at bottom.
  5. Arrange a layer of Oreos on top (break a few to fit if needed).
  6. Spread about ⅓ of the whipped cream over the Oreos.
  7. Add a second layer of Oreos.
  8. Spread remaining whipped cream over top, smoothing the surface.
  9. Cover tightly and refrigerate for at least 6–8 hours (overnight recommended).
  10. To serve: warm a knife under hot water, dry it, slice, and optionally top with crushed Oreos or chocolate shavings.

Notes

  • Use cold cream and cold bowl for better whipped cream.
  • Don’t skip the chill — overnight is ideal for perfect texture.
  • If using flavored Oreos (mint, birthday cake, etc.), consider reducing powdered sugar — some flavors are sweeter.
  • Feel free to mix in fruit, pudding, or chocolate drizzle for fun variations.