This dreamy Oreo icebox cake recipe is incredibly easy to make. Incredibly easy to eat, too. And feel free to flavor your whipped cream however you want!
1 package Oreos of your favorite flavor (You should need about 33 Oreos for 1 6″ cake.)
3 c heavy whipped cream
1/2 c powdered sugar
1 t vanilla extract
2 t instant espresso powder (optional) for 1/3 of the cream
1 T unsweetened cocoa, strained through a wire mesh strainer (optional) for 1/3 of the cream
Empty whipping cream into the large bowl of your mixer. Using the wire whisk attachment, whip until soft peaks form. Add the powdered sugar and stir in. Then beat until stiff peaks form.
(Alternatively, use a hand held mixer to whip the cream.)
Divide whipped cream into thirds if you are using different flavors. If not just flavor the entire batch any way you want.
Spread a thin layer on the bottom of the springform pan. Place Oreos on top. You may need to cut two Oreos to squeeze in around the center Oreo. Top with 1/3 of the whipped cream.
Repeat the step above two more times. You should end up with three layers of cookies and three layers of cream not including the thin layer at the bottom. Feel free to use all three flavors or just one!
Top the cake with plastic wrap and chill the cake overnight.
Run a knife around the edge of the pan and remove sides. Place on a serving plate and top with sprinkles, chocolate shavings or cocoa.
Think of the possibilities! Pumpkin Oreos with pumpkin flavored cream. Lemon Oreos with lemon flavored cream. Mint Oreos with mint whipped cream. As long as they keep making Oreos I will think of a combination!
- Chilling time is 8 to 12 hours.
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