Instructions
Step 1: In a large mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
Step 2: In an 8×8 or 9×9-inch baking dish, spread a thin layer of whipped cream on the bottom.
Step 3: Arrange a single layer of Oreo cookies on top of the whipped cream. You may need to break a few to fit.
Step 4: Spread about 1/3 of the remaining whipped cream over the Oreos. Repeat with two more layers of Oreos and whipped cream.
Step 5: Finish with a final layer of whipped cream. Top with crushed Oreos and mini Oreo cookies.
Step 6: Cover the dish and refrigerate for at least 6 hours or overnight for best results. This allows the cookies to soften into a cake-like texture.
Storage Information
Keep the icebox cake refrigerated, covered, for up to 4 days. It can also be frozen for up to 2 weeks and enjoyed semi-frozen for a firmer texture.
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