This ice box cake is addicting. I have made a lot of ice box cakes before, but I haven’t encountered this one before. Which is why when this was recommended by my sister-in-law, I just had to try it immediately and guess what? Yes! I love it so much that I always crave it. Seriously, whenever I think of this layered Oreo ice box cake my mouth pretty much starts watering. It is really that good! Oh, and the cake is super adorable and pretty to look at to boot ?
Our friend over at Southern Bite has this to say about this recipe:
“I absolutely love an icebox cake. They’re easy, delicious, and are a fun and different dessert.”
When I was a kid, I used to call this refrigerator cake. I know! Kids do that’s sometimes, right? But the name doesn’t really matter. What matters most is the taste. And this Oreo ice box cake is something that I will never forget for a long time. Yes, I have fallen in love!
4 cups Borden heavy whipping cream
½ cup Domino powdered sugar
2 teaspoons McCormick vanilla
2 (8-ounce) packages Philadelphia cream cheese – softened (almost melted)
4 (10.1-ounce) packages Oreo Thins
In a large bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and mix well to combine.
In a small bowl, stir the softened cream cheese until smooth. The cream cheese can be softened in the microwave, but allow it to cool completely before adding it to the whipped cream. Gradually add the softened cream cheese to the whipped cream and mix well to combine.
On a cake plate, arrange 12 cookies in a layer with 9 in the outer circle and 3 in the middle. Once arranged, lift each cookie and add a little-whipped cream to the bottom then stick it back to the plate. Repeat until all the cookies have been secured. Top with ½ to ¾ cup of the whipped cream spread to the edges but allowing the edges of the cookies to be exposed. Add another layer of cookies on top of the whipped cream being sure to stagger the cookies on top of the ones below – don’t stack them right on top of one another. Repeat the layers until all the cookies have been used.
Chill in the refrigerator for at least 4 hours but preferably overnight. Slice and serve as you would any other cake. Keep chilled.