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Oreo Icebox Cake

This Easy Oreo Icebox Cake Dessert is a no-bake treat that combines cool, creamy whipped cream with Oreo Thins for a delightful cookies-and-cream experience. Simple to assemble and perfect for make-ahead occasions.
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Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 boxes Oreo Thins (about 10.1 oz each) Choose fresh and crisp cookies for the best texture.
  • 2 cups cold heavy whipping cream Chill the bowl and cream for better whipping.
  • 1/2 cup powdered sugar, sifted Optional, for a sweeter filling.
  • Crushed Oreo cookies or chocolate shavings, for topping Optional, for added texture.

Method
 

Preparation
  1. Whip the cold heavy whipping cream in a chilled bowl with an electric mixer on medium-high speed for 2 to 3 minutes, or until soft peaks form. Gradually add sifted powdered sugar if desired while mixing.
  2. On a round cake plate, arrange 12 Oreo Thins in a circle for the first layer.
  3. Spread or pipe about one-quarter of the whipped cream over the cookies in an even layer.
  4. Repeat stacking cookie layers and whipped cream layers until the desired height is achieved, finishing with a cream layer on top.
  5. Cover the dessert loosely and refrigerate for at least 8 hours, or overnight.
  6. Before serving, top with crushed Oreo cookies or chocolate shavings, slice, and serve cold.

Notes

This dessert is perfect for family gatherings, parties, and warm weather. Store in the refrigerator for 2 to 3 days. It can also be frozen for up to 1 month. Thaw in the refrigerator before serving.