Oreo Icebox Cake Recipe
User Reviews
5
Oreo Icebox Cake Recipe
Description
The Oreo Icebox Cake starts with a base of crushed Oreos combined with melted salted butter to form a firm crust pressed into a springform pan. The filling is made by folding vanilla bean paste into Cool Whip for a lightly sweetened whipped layer. This mixture is spread over the crust and then topped with a single layer of whole Oreo cookies. This layering is repeated three times, ending with a Cool Whip topping.
The cake must chill for a minimum of six hours to soften the Oreos and create a spongy texture, with longer chilling up to two days yielding a smoother consistency. The top reserved Oreos are coarsely chopped and used as garnish, adding texture contrast on the finished cake.
This no-bake dessert is prepared ahead and sliced for serving, combining creamy, sweet, and chocolatey textures and flavors distinctive to Oreos and whipped cream.
Ingredients
- 2 14.3 ounce Oreos divided, packages
- 1/2 cup butter melted, salted
- 16 ounces Cool Whip approximately 6 cups
- 2 tablespoons vanilla bean paste
- 1 cup dulce de leche spread
Instructions
- Line a 9-inch springform pan with saran wrap in a criss-cross manner so it acts like a sling. Line the bottom of the pan with parchment paper fitted to the circle. Set aside.
- In a large food processor, pulse 18 of the Oreos into crumbs. Add the melted butter and process until a paste forms.
- Press the crumb mixture into the bottom of the springform pan, pressing own evenly. Set aside.
- In a large mixing bowl, fold together the Cool Whip and vanilla bean paste.
- Spread 1/3 of the Cool mixture over the Oreo crumb base. Top with a single layer of oreo cookies. Repeat two more times, ending with a Cool Whip topping. Reserve 3-4 whole Oreo cookies.
- Cover loosely with plastic wrap and chill for a minimum of 6 hours but up to 2 days. Cake will get increasingly more spongy the longer it sits, so if you want it to have some texture, opt for less time. If you want a smooth cake, aim for 24 hours.
- Meanwhile, coarsely chop or break apart the remaining Oreos into large pieces and set aside.
- Carefully remove the springform sides and using the plastic wrap as a sling, slide the whole cake, parchment and all, to a serving platter.
- Pour the dulce de leche sauce over the top of the cake and then sprinkle with coarsely chopped Oreos.
- Slice using a serrated knife and serve immediately.
- If you've tried this recipe, come back and let us know in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 237mg | 10% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 303IU | 6% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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