Dessertsbeyondfrosting5.0
Oreo Icebox Cake
This Oreo icebox cake has decadent, creamy layers of chocolate Oreo mousse, chocolate graham crackers, and fluffy whipped cream, topped with heaps of chopped Oreos and fudge sauce.
👥 10 Servings⏱️ Prep & Cook: 495196h 10m⏳ Prep: 4h 20m👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
For the Filling
2
Using an electric mixer, beat the cream cheese for 2 to ⏱️ 3 minutes until it is completely smooth. Add ¼ cup of the heavy whipping cream and beat until the cream cheese resembles a liquid mixture. Then add all the remaining heavy whipping cream and vanilla extract and beat on medium-high speed. Once the mixture reaches soft peaks. Then add the powdered sugar and cocoa powder and beat until stiff peaks form.
3
Place the Oreos in a large Ziploc bag and use a rolling pin or another heavy object to crush the Oreos. Fold the crushed Oreos into the chocolate mousse until well incorporated.
(226g) cream cheese, at room temperature8 ounces(5ml) vanilla extract1 teaspoon(130g) powdered sugar1 cup(10g) cocoa powder2 tablespoonsOreos, crushed24Oreos6
4
Line the bottom of a 9-inch springform pan with parchment paper. I prefer to hang it out of the edges and close the pan around it, but you can cut a 9-inch circle to fit as well. Align the chocolate graham crackers in the bottom of the pan, cutting crackers as needed to fit, but the more large/whole pieces you have, the better structure they will provide.
5
Divide the chocolate Oreo mousse in half. Spread half of the mousse over the bottom layer of graham crackers. It helps if you hold the graham crackers in place with your fingers if they are sliding around. Next, add a second layer of graham crackers and spread the remaining mousse. Finally, add the third and final layer of the graham crackers.
6
For the Topping
7
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe a border around the outside edge.
8
Cover this with aluminum foil and freeze for 2 to ⏱️ 4 hours or you can choose to keep this in the refrigerator, but allow at least ⏱️ 4 hours for the graham crackers to soften.
9
Prior to serving, remove the icebox cake from the freezer and allow it to thaw for ⏱️ 20 minutes. Crush 6 Oreos and sprinkle over the top of the cake. Drizzle warm Hot Fudge sauce over the Oreos.
(226g) cream cheese, at room temperature8 ounces(5ml) vanilla extract1 teaspoon(130g) powdered sugar1 cup(10g) cocoa powder2 tablespoonsOreos, crushed24Oreos6
Nutrition Facts
calories
645 calories
fat Content
43.4 g
serving Size
1 slice
fiber Content
0.5 g
sugar Content
45.7 g
sodium Content
261.6 mg
protein Content
5.3 g
trans Fat Content
1 g
cholesterol Content
110.3 mg
carbohydrate Content
61 g
saturated Fat Content
22.5 g
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