Chocolate Cookie Icebox Cake – a delicious recipe with heavy cream, confectioners, vanilla extract, OREO Cookies, chocolate sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
WHIP the cream, confectioners sugar, and vanilla extract by hand in a large bowl.
2
LINE a loaf pan with plastic wrap, allowing 3-inches overhang on all sides.
3
Then, swipe a thin layer of whipped cream on the bottom.
4
Layer 8 cookies over it and then spread another layer of whipped cream over them so they are completely covered.
5
Repeat this layering process until you are all the way up the sides of the pan.
6
Sprinkle the top liberally with the chocolate sprinkles.
7
PULL the plastic wrap over the top of the cake so that it is completely covered.
8
Then place in the freezer for at least 6 hours, or until completely frozen through.
9
To serve, pull the cake out by the plastic wrap and place it on a platter or cutting board.
10
Slice and serve and eat quickly before it melts!
145
kcal
Calories
9
g
Fat
14
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 pint heavy cream, 1/4 cup confectioners' sugar, 1 tsp. vanilla extract, 32 OREO Cookies, or cookies of your choice, and more.
Yes, Chocolate Cookie Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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