Had a smashing weekend? So its time to get ready for the next one! Yeah, I’m back today with another fantastic and easy dessert recipe. You may not be familiar with the name but I can guarantee you will fall in love with the dessert and its recipe as soon as you get to know the details about it. Oreo Icebox cake as the name sounds does not necessarily require an icebox for its preparation. Yes, but then it is left overnight in the refrigerator to set and hence the name “icebox”.
Icebox cake originated in Australia where it is also known as the Chocolate Ripple Cake. This dessert consists of wafers layered with whipped cream. The wafers are layered in a row and then stacked with the help of whipped cream, the cream moistens wafers when it sets overnight, later they can be sliced and served like a cake displaying its beautiful layers. Looks like a lot of work but trust me it isn’t. The original recipe uses wafers but using oreo instead of wafers sounds like fun, and so I went ahead using them.
This is a great make ahead dessert for parties and stuff. Kids will love seeing their humble oreos in this avatar rather than always licking and dunking the cookies. I have even used bourbon biscuits once to make the cake so thats a choice.
A 2 ingredient dessert, and that too a beautiful looking dessert, this is a way to go dessert for everyone, starting from a beginner, amateur to a professional.
- Oreo cookies - 32
- Whipping cream - 2 cups (Use whipping cream powder if you do not find heavy cream)
- Sugar - optional (I used sweetened whipping cream, if yours is not sweetened, go ahead and add sugar)
- Milk - ½ cup (Optional)
- Crushed oreos - to granish
- Line a 9*9 square pan with cling film and let the film hang to the edges of the pan so that you can later pull out the cake easily.
- Now, pour whipping cream in a bowl and beat with an electric beater/mixer until stiff peaks.
- If you want, you can dip the oroes in milk and then line them, but I did not dip them because the whipped cream can moisten the cookies as well.
- In the lined pan, arrange oreos in a row of four. 16 oreos fit in a 9*9 square pan.
- Using a spatula, slather whipped cream over the oreo layer and smoothen the top.
- Again arrange a second layer of oreos on top of the cream. 16 again.
- Finally the last layer of whipped cream from top, smoothen it out and garnish with crushed oreos.
- Refrigerate overnight or for 5 hours atleast.
- When chilled completely, take out of the refrigerator, pull the cake out using the cling film ends and place on a plate.
- Slice and serve.