Description
This classic Icebox Cake is a no-bake dessert featuring layers of rich whipped cream and crisp Oreo thins or chocolate wafers that soften into a melt-in-your-mouth treat after chilling. It’s an easy, crowd-pleasing dessert perfect for any occasion.
Ingredients
Scale
Whipped Cream
- 3 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
Layers
- 64 Oreo thins or chocolate wafers, plus more for serving
Instructions
- Prepare the whipped cream: In a large bowl, use a hand mixer or a stand mixer with the whisk attachment to beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will create a fluffy, sweet base for the layers.
- Layer the cake: Spread a very thin layer of the whipped cream onto the bottom of an 8-inch springform pan to prevent sticking. Arrange an even layer of about 16 whole Oreo thins or chocolate wafers on top. Spread more whipped cream over the cookies, then repeat to create 4 layers of cookies and whipped cream in total.
- Chill the cake: Finish with a final layer of whipped cream on top. Cover and refrigerate the cake for at least 4 hours, preferably overnight, allowing the cookies to soften and meld with the cream to develop the classic icebox cake texture.
- Serve and garnish: When ready to serve, garnish the top with additional crushed cookies for texture and presentation. Slice carefully and enjoy this creamy, chocolatey dessert.
Notes
- For best results, use cold heavy cream and chill your mixing bowl prior to whipping to achieve maximum volume.
- If you don’t have Oreo thins, regular Oreo cookies work but may take slightly longer to soften.
- This cake improves in flavor and texture after chilling overnight.
- Keep the cake refrigerated and consume within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Icebox cake, no-bake dessert, Oreo cake, whipped cream dessert, easy dessert
