Oreo Icebox Cake Recipe

Directions

1. Before you start, make sure all your ingredients are at room temperature. This is your cue to take that cream cheese and butter out of the fridge now. 

2. Put the first package of Oreos (yes, all 3 sleeves’ worth!) into your food processor. Mix until you have a sandy texture. Add one stick of melted, unsalted butter. Combine ingredients.

3. Press your crust along the side of a pie tin. Don’t worry about greasing the pan because there’s butter in the crust. I love disposable paper tins like the If You Care brand at Whole Foods. They make clean-up so easy.
4. Use a small drinking glass to press the crust down into an even shape. Be patient on this step! An even crust will look really beautiful, even if it takes a few extra minutes.
5. Take the second pack of Oreos and remove two sleeves. Chop the cookies coarsely into quarters, or whatever size cookie chunks you like the best. (I loooove a chunky cookies & cream experience.)
6. Pour the pint of heavy cream into a standing mixer with whisk attachment and whip to whipped cream consistency, then add room-temp cream cheese and mix.
7. Add a ½ cup of granulated sugar, a teaspoon of vanilla extract, ½ tsp of salt, the juice of half of a lemon, and a ½ tsp of lemon zest. Lemon will really brighten up the entire flavor profile.
8. Mix until combined. Add the rest of your quartered Oreos to the mix, then pour into your Oreo-crusted tin. (Add until you get the oreo to cream ratio YOU love most!
9. If you have any remaining Oreos from the crust mix or your last sleeve of cookies, use them to decorate your ice box cake. I add rainbow sprinkles to the top (because—well, this is me we’re talking about.)
10. This is the hard part: put your Oreo Ice Box Cake into the refrigerator overnight. Serve 24-48 hours later.