Ingredients
Equipment
Method
- Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Use a hand mixer or a stand mixer with the whisk attachment.
- Start mixing on low speed, increasing the speed as the mixture thickens. Beat until stiff peaks form, which takes about 7 to 8 minutes.
- In an 8x8 baking dish or pan, place a single layer of the whole Oreo cookies on the bottom. You might need to cut a few cookies to fill the gaps.
- Spread half of the prepared whipped cream over the layer of cookies and smooth the top using a spatula.
- Add another layer of the whole Oreo cookies on top of the cream.
- Spread the remaining whipped cream over the second cookie layer and smooth the top surface.
- Cover the pan with a lid or plastic wrap. Refrigerate for a minimum of 8 hours, or preferably overnight.
- Top the icebox cake with the crushed Oreos just before you plan to serve it.
Nutrition
Notes
For the best texture, avoid substituting Cool Whip for the homemade whipped cream, as it does not stabilize as well in the refrigerator. If you want extra garnish on top, purchase a family-size package of Oreos, as a standard pack provides just enough cookies for the layers and the topping.