Stay cool this summer and take this no bake Oreo dessert icebox cake to your next potluck! This easy summer dessert recipe is made with only four simple ingredients – chocolate Oreo cookies and homemade, sweetened whipped cream! Cookies and cream never tasted so good.
No Bake Oreo Dessert
Guys, I can’t even begin to tell you how simple and easy this Oreo Icebox Cake recipe is! Only four ingredients.
Plus, it’s a no-bake dessert which means it’s perfect for summer. Bring on cool slices of Chocolate Cheesecake Pudding Dessert and summer night ice cream runs.
If you love cookies and cream then this is the dessert for you! Oreo cookies are layered with homemade whipped cream and then refrigerated.
This is where it turns into a “cake.” The cookies will soak up that luscious cream and soften into sponge-cake like layers.
The first time I had this dessert it was made with Chips Ahoy cookies. It was like eating chocolate chip cookie dough fluff!
I couldn’t wait to try it with Oreos since I have a slight obsession. You must try my vanilla pudding no-bake Oreo Cake. It has more layers with vanilla pudding and cream cheese. It’s amazing but I love this simplified version!
Since this no bake Oreo dessert is so basic, it’s best to use homemade whipped cream versus cool whip.
Of course, if you really want to shortcut you can use whipped topping. But you can’t beat the flavor of homemade whipped cream and it really only takes minutes to (literally) whip up!
It’s one of the reasons I love my KitchenAid Mixer so much. A handheld mixer works just as well, or even a whisk if you want to get in an arm workout.
For the best whipped cream, chill the metal bowl and whisk/beaters in the freezer for 15 minutes before whipping. Beat the heavy cream until medium to medium-stiff peaks form.
You can tell they’re stiff when you pull out the whisk and the tip of the cream stands without curling over. Don’t whip past this point or you’ll end up with butter.
To assemble, layer the cookies in a single layer. Top with whipped cream and repeat several times. You can make this in a 13×9 pan or any 3-quart dish. It would also be beautiful in a clear trifle bowl.
If you’re feeling fancy, you can top with caramel, chocolate chips or any variety of nuts. I like to keep it simple and top with crushed Oreos right before serving for some crunch.
Plan ahead so you can refrigerate for at least 6 hours, but preferably overnight. I like being able to put this together ahead of time, but if you need it ready sooner you can dunk each cookie in milk first as you make your layers.
PIN THIS TO YOUR DESSERT BOARD!
- 2 packages (15 oz each) Oreo cookies
- 3 cups heavy whipping cream
- 3 tablespoons sugar
- 2 teaspoons vanilla
- Crushed cookies, chocolate chips, caramel or nuts for topping (optional)
- In a large mixing bowl, beat cream, sugar and vanilla just until stiff peaks form, about 7-9 minutes.
- In a 13x9 pan or 3-quart dish, add a single layer of Oreos. Top with 1/3 of the whipped cream. Repeat layers, ending with whipped cream.
- Cover and refrigerate for at least 6 hours or until cookies are softened. For best results chill overnight. [See note for a quicker version].
- To serve, top with crushed cookies, chocolate chips, caramel or nuts before serving, if desired.
This recipe first appeared on Amanda’s Cookin’ as a guest post by Kitchen Gidget