Oreo Icebox Cake
A chilled no-bake cake stacking Oreos, whipped cream cheese filling, and fresh raspberries until the cookies soften into a sliceable cookies-and-cream treat.
Ingredients
- 1 (8-oz.) package cream cheese, at room temperature
- 1 cup powdered sugar
- 1 Tbsp. vanilla extract
- 3 cups heavy cream, divided
- 50 chocolate sandwich cookies (such as Oreos), plus more for topping
- 3 (6-oz.) containers raspberries, divided
Steps
- Beat cream cheese until creamy. Mix in powdered sugar and vanilla until blended. Scrape the bowl, add 1 cup heavy cream, then the remaining 2 cups, and beat to soft peaks.
- Spread ¼ cup of the cream mixture across the bottom of a 9-inch square baking dish.
- Cover with a single layer of cookies, breaking pieces to fill gaps. Spread about 1½ cups cream over the cookies, then scatter raspberries from 2 containers.
- Add another 1½ cups cream, a last layer of cookies, and the rest of the cream on top.
- Cover and chill at least 4 hours or up to 12 hours. Before slicing, decorate with crumbled cookies and the remaining raspberries.