Oreo Icebox Cake

🧾 Ingredients (Serves 9)

• 32 Oreo cookies (or more, depending on pan size)
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

👩‍🍳 Instructions

1. Make the Whipped Cream

• In a large mixing bowl, combine:
  • 2 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
• Beat with a hand mixer or stand mixer until stiff peaks form (about 5–7 minutes).

2. Layer the Cake

• In an 8×8 inch or 9×9 inch dish, place a single layer of Oreos on the bottom (you may need to break a few to fit).
• Spread half of the whipped cream evenly over the cookies.
• Add another layer of Oreos, then top with the remaining whipped cream.
• Crush 2–3 extra Oreos and sprinkle on top for garnish.

3. Chill

• Cover the dish and refrigerate for at least 4 hours, or overnight.
• This allows the Oreos to soften and absorb the cream, creating a cake-like texture.

🧁 Optional Variations

• Add a cream cheese layer: Beat 4 oz cream cheese into the whipped cream.
• Chocolate drizzle: Add chocolate ganache or syrup between layers or on top.
• Berry version: Add a layer of raspberries or strawberries for freshness.
• Vegan: Use coconut whipped cream and dairy-free cookies.

📦 Storage

• Store covered in the fridge for up to 4–5 days.
• For neater slices, place in the freezer for 20–30 minutes before serving.