Prep Time 15 minutes minutes
Chill time 4 hours hours
Total Time 4 hours hours 15 minutes minutes
To a bowl of a stand mixer, add heavy cream, powdered sugar, and vanilla extract. Beat until whipped and creamy (be careful not to overwhip).
In an 8-inch square pan, layer Oreo cookies in one layer. Top with half of the whipped cream, and smooth out with a spatula. Repeat with one more layer.
Top with crushed Oreos, cover with plastic wrap, and chill in the fridge for at least 4 hours and preferably overnight.
For clean slices, freeze for 30 minutes before serving. Slice and serve.
- You can make this recipe with any flavor of Oreos you want!
- To Store/To Make Ahead: Icebox cake can be kept covered in the fridge for up to 3 days before serving.
- Using gluten-free Oreos can make this a gluten-free icebox cake.
Calories: 403kcal | Carbohydrates: 36g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 195mg | Potassium: 160mg | Fiber: 1g | Sugar: 22g | Vitamin A: 774IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 6mg