Description
Indulge in a perfect cooling treat with this 3-ingredient Summer Oreo Ice Box Cake. This no-bake dessert requires no oven, making it ideal for hot afternoons. By layering crispy Oreo cookies with a freshly whipped cream mixture, the cookies soften into a tender, cake-like texture as they chill. Simple, elegant, and family-friendly, this delightful recipe is a crowd-pleaser for birthdays or busy weeknights, consistently delivering a sophisticated dessert with minimal effort.
Ingredients
36–40 Oreo cookies (regular or thin)
2 cups heavy whipping cream, cold
0.5 cup powdered sugar
1 teaspoon pure vanilla extract
Instructions
Place cold heavy whipping cream, powdered sugar, and vanilla extract into a large chilled mixing bowl.
Beat the mixture on high speed using an electric hand mixer until stiff peaks form.
Spread a thin layer of the whipped filling across the bottom of a 9×9 inch baking dish.
Arrange a single layer of Oreo cookies side-by-side over the cream.
Cover the cookies with a generous spread of the whipped topping.
Repeat the layering process until the dish is filled, finishing with a final layer of cream.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours or overnight for the best texture.
Notes
Using high-quality heavy cream creates a more stable structure. Ensure the cream is very cold before whipping to achieve the correct consistency. For additional flair, top with crushed Oreos before serving.
- Prep Time: 15
- Category: Baking
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg