No Bake Oreo Icebox Cake Recipe
Three ingredients, a little stacking, and an overnight chill are all it takes to have an out-of-this-world No-Bake Oreo Icebox Cake for dessert!
This super easy dessert is a breeze to prepare and will thrill the chocoholics and Oreo fans in your life. Add whipped cream and Oreo Thins to your shopping list and you’re set to make a tasty Icebox Cake!
Why You Should Make this 3 Ingredient Cake
Oreos are a given at our house. They’re the go-to dessert when we’re out of my homemade treats, or gasp, when I’ve made something with nuts, mint, coconut, or caramel. Double Stuf is the preferred variety, but the traditional Oreos will do. I had never purchased Oreo Thins before making this Oreo Icebox Cake, but they were readily available.
- With only 3 ingredients, you’ll have this ready for the fridge in no time!
- This is a super easy dessert that doesn’t take long to make.
- It needs to chill overnight, so it’s the perfect make-ahead treat for company!
Tips for Making an Icebox Cake
An old-fashioned icebox cake is basically layered chocolate wafers and whipped cream. The moisture of the cream softens the cookies as they chill overnight in the refrigerator. Nothing easier than a 2 ingredient, no-bake dessert!
- All this Oreo Icebox Cake recipe entails is arranging these svelte Oreos on a plate, topping them with billowy whipped cream, and repeating.
- I sweetened my whipped cream slightly, but feel free to leave out the sugar as the Oreos will provide plenty of sweetness.
- The most difficult part of this recipe is stacking the Oreos to make a level cake. Start with 3 Oreo Thins in the middle of your plate, then add a ring of 9 Oreos around those. Pipe on whipped cream and repeat.
- Use a piping bag with a star tip to apply the whipped cream if you want a more formal looking dessert. Alternatively, spread the whipped cream over each layer with an offset spatula.
- Carefully eyeball each layer to make sure they’re level before adding the next! The chief Oreo eater in the house gave this cake his hearty approval.
Frequently Asked Questions
An icebox or refrigerator cake is a dessert made with cookies and cream. The cream softens the cookies when chilled overnight making for an easy, delicious dessert with minimal effort.
In1930s when the icebox or refrigerator was a new appliance, the icebox cake was promoted in the US to encourage the adoption of refrigerators in home kitchens.
Once the cookies are softened it’s easy to use a knife to cut through the cake. Just wipe the knife clean between slices.
The process is very simple. Wafer cookies, graham crackers, ladyfingers or other thin cookies are alternated with whipped cream. With an overnight stint in the refrigerator, the cookies soften due to the moisture in the cream and the simple combination becomes a delectable, sliceable dessert!
Due to the whipped cream, an icebox cake must be refrigerated. It will keep in the fridge for 2-3 days. They actually freeze well for up to a month. Just defrost overnight in the refrigerator.
- The Pampered Chef Easy Accent Decorator (this is what I used to pipe the whipped cream) (affilate links)
- KitchenAid 9-Speed Hand Mixer
- Oreo Thins – If these go out of production, Nabisco Famous Wafers would be a delicious substitution
- Heavy Cream – Best for making whipped cream. It should have at least 36% fat. Single cream does not have the proper amount of fat, but whipping cream contains 36% and double cream contains 48%.
- Powdered Sugar – I prefer sweetened whipped cream so I like to add sugar. Powdered sugar contains cornstarch which will stabilize the whipped cream.
More No-Bake Recipes You’ll Love:
- No-Bake Pistachio Icebox Cake from Spend with Pennies
- Chocolate Lasagna
- Strawberry Fool
- Classic No-Bake Cookies
- Milk & Cookies Lasagna
- No-Bake Strawberry Cheesecake
- Mocha Chocolate Chip Cookie Icebox Cake
- Dessert Recipes
- 2 boxes Oreo Thins
- 2 cups heavy cream
- 1/2 cup powdered sugar, sifted, optional
- Beat the cream to soft peaks, adding sifted powdered sugar if desire.
- Arrange a layer of cookies on small, round cake plate, making a circle. I used 12 per layer.
- Spread or pipe on cream and repeat placing cookies in a circular pattern
- Chill overnight, then cut into slices and serve!
Total time does not include overnight chilling.
Serving Size:1 slice
Amount Per Serving: Calories: 237Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 23mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 2g
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
Check out Danielle’s take on Oreo Ice Box Cake as well as her social media sites! Plus make sure to stop by her blog and check out which of my recipes she made this month, too.