Name: Icebox Cake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 cups heavy whipping cream -; 1/4 cup confectioners' sugar -; 1 teaspoon vanilla extract -; 1 package (11.78 ounces) Oreo Thins, about 48 cookies -; Optional: chocolate curls and cocoa powder -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Icebox Cake

1. 3 cups heavy whipping cream -

2. 1/4 cup confectioners' sugar -

3. 1 teaspoon vanilla extract -

4. 1 package (11.78 ounces) Oreo Thins, about 48 cookies -

5. Optional: chocolate curls and cocoa powder -

How to cook deliciously - Icebox Cake

1. Stage

In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream until soft peaks form. Add the sugar and vanilla, and beat until stiff peaks form. Editor’s Tip: Take a look at our visual guide on the difference between soft peaks and stiff peaks if you’re unsure about the stage of your whipped cream. The guide is for egg whites, but whipped cream soft and stiff peaks take the same shape.

2. Stage

Spread heaping teaspoons of the whipped cream on the cookies. Make six stacks of cookies. Turn the stacks on their edge, and place on a serving platter, forming a 14-inch-long cake.

3. Stage

Frost the top and sides of the cookies with the remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate the icebox cake before serving, four to six hours.