Oreo Icebox Cake
This Oreo Icebox Cake is the perfect dessert for when it's too hot to turn on the oven. With just a couple of ingredients, this is great to make with kids for parties and family get togethers.
Yield: 9 servings
Calories: 198kcal
Equipment
- 1 8 inch square cake tin
Ingredients
- 2 cups heavy whipping cream very cold
- ⅓ cup powdered sugar
- 1 tsp vanilla
- pinch of salt
- 11 oz container Oreo thins
- chocolate shavings, sprinkles, crushed Oreos for decoration
Instructions
- Refrigerate a large bowl for 15 minutes. This will be used for the whipped cream.
- Once the bowl is cold, remove and combine all of the ingredients except the cookies and use an electric hand mixer to make whipped cream. It's ready once stiff peaks form.
- Line your cake tin with plastic wrap. Spread down a layer of whipped cream. Add a layer of Oreo thins. Repeat until the tin is filled.
- Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- Remove from the refrigerator and remove the top plastic wrap. Place a large plate on top of the tin, flip over, and remove the tin and plastic wrap. Top the cake with crushed Oreo thins, chocolate shavings or sprinkles.
Nutrition
Calories: 198kcal | Carbohydrates: 6g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 14mg | Potassium: 51mg | Sugar: 6g | Vitamin A: 777IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 0.1mg