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Easy Chocolate Icebox Cake
Easy Chocolate Icebox Cake
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Prep Time:
20 minutes
Total Time:
500 minutes
Easy icebox cake made with vanilla whipped cream and chocolate cookies for a stunning dessert.
Ingredients:
  • 1.5 cups heavy whipping cream, divided
  • confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1.5 (13.1 ounce) packages  thin chocolate cream sandwich cookies, such as Oreo Thins
Instructions:
  • Prepare the ingredients.
  • Place plastic wrap in an 8x4-inch loaf pan, ensuring it hangs over the sides.
  • In a large bowl, whip cream using an electric mixer on medium speed for 2 minutes. Add powdered sugar and vanilla extract; continue beating until soft-medium peaks form. Set aside 1 cup of whipped cream in the fridge for later use.
  • Spread a delicate layer of whipped cream at the bottom of the pan. Set aside 2 cookies for decoration. Cover the cream with a layer of cookies, breaking them if needed to fill any gaps, and then top with 1/4 of the remaining cream. Add another layer of cookies and another 1/4 of the remaining cream. Repeat twice more until all the cream is used. Finish by topping with the remaining cookies, gently pressing them into the cream.
  • Chill the loaf by wrapping it in plastic and refrigerating for a minimum of 8 hours.
  • Gently place the unwrapped cake upside down on a serving plate. Spread the reserved whipped cream on top of the cake. Crush the remaining 2 cookies and sprinkle them on top for a decorative touch. Cut the cake into slices and serve as desired.

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