Oreo Icebox Cake
A no-bake icebox cake layering Oreos, whipped cream cheese filling, and fresh raspberries. Chilled until the cookies soften into a sliceable, cookies-and-cream dessert.
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 smooth. Add powdered sugar and vanilla; beat until combined. Scrape bowl, add 1 cup heavy cream, then remaining 2 cups and beat until soft peaks form.
- Spread ¼ cup cream mixture in the bottom of a 9-inch square baking dish.
- Top with a single layer of cookies, breaking some to fit. Spread about 1½ cups cream over cookies, then add raspberries from 2 containers.
- Add another 1½ cups cream, a final layer of cookies, and remaining cream on top.
- Cover and refrigerate at least 4 hours or up to 12 hours. Decorate with crumbled cookies and remaining raspberries before slicing.