Step 1: Start with the homemade whipped cream
Add the heavy whipping cream to a large bowl and beat until it thickens.
Test Kitchen Tip: Starting with a cold bowl and cold beaters will help the cream thicken more quickly. Popping them in the fridge for 10 minutes before you start should do the trick.
Step 2: Whip it up
Add the confectioners’ sugar to the thickened heavy whipping cream and beat until stiff peaks form. “Stiff peaks” means that the cream will stand up straight when you lift up the beaters.
Step 3: Put down the first layer of Oreos
Grab your favorite 13-by-9-inch dish and break open a package of Oreos. You should be able to fit 24 whole cookies in the bottom of the dish, plus cookies broken in half to go along the top and side.
Step 4: Top the Oreos with half of the whipped cream
Spread the whipped cream to the edges of the dish so the cookies are totally covered and you can’t see them anymore.
Step 5: Arrange the second layer of Oreos
Put down 24 more Oreos on top of the whipped cream, again, fitting in broken cookies along the gaps between the edge of the dish and the rows of whole cookies.
Step 6: Spread out the rest of the whipped cream
Use up the rest of the whipped cream and fully cover the second layer of Oreos.
Step 7: Crush the remaining cookies and sprinkle them on top
Break up the Oreos into much smaller pieces, and sprinkle them over the second layer of whipped cream.
Step 8: Pop the icebox cake into the fridge to set
Cover and put your assembled Oreo icebox cake into the fridge to chill for 6 hours or overnight. You can’t skip this step, as this time spent chilling truly transforms this dessert. The Oreos go from crunchy to creamy, and the whipped cream goes from soft to set!
Recipe and Photo from Taste of Home
