An easy make-ahead dessert made with strawberry Oreos® and cream. It's whipped together in no time! Ideally make it the day before, so the cookies in this icebox cake have time to soften in the fridge.

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Recipe Summary

prep:
15 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish.

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  • Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.

  • Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows.

  • Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top.

  • Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil.

  • Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.

Nutrition Facts

569 calories; protein 5.7g; carbohydrates 50.3g; fat 39.6g; cholesterol 104.3mg; sodium 313.9mg. Full Nutrition
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