Ingredients with Measurements:
- 2 packages of Oreo cookies (36 cookies total)
- 2 cups of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
Step-by-step instructions:
1. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
2. Spread a thin layer of the whipped cream mixture on the bottom of the baking dish.
3. Place a layer of Oreo cookies on top of the whipped cream, making sure to cover the entire surface of the dish.
4. Spread another layer of whipped cream on top of the Oreos.
5. Repeat steps 3 and 4 until you have used up all of the Oreos and whipped cream, ending with a layer of whipped cream on top.
6. Crush a few Oreos and sprinkle them on top of the final layer of whipped cream.
7. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight.
8. When ready to serve, cut into squares and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 6 hours and 20 minutes
Temperature:
Refrigerate for at least 6 hours, or overnight.
Serving size:
12 servings
Nutritional information:
Calories: 330
Fat: 23g
Carbohydrates: 30g
Protein: 3g
Substitutions for ingredients:
- You can use any type of sandwich cookie in place of the Oreos.
- If you don't have heavy cream, you can use whipped topping instead.
Variations:
- Try adding a layer of sliced strawberries or bananas between the layers of whipped cream and Oreos.
- Use different flavored Oreos, such as mint or peanut butter, for a different twist.
- Add a layer of chocolate ganache on top of the final layer of whipped cream for an extra decadent dessert.
Tips and tricks:
- Make sure to use a sharp knife to cut through the layers of the cake.
- Crush the Oreos into small pieces for a more even layer.
- If the whipped cream starts to soften while you're assembling the cake, place it back in the fridge for a few minutes to firm up.
Storage instructions:
Cover the dish with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This cake is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
Serve the cake on a platter and garnish with additional crushed Oreos and a dollop of whipped cream.
Garnishes:
Crushed Oreos and whipped cream
Pairings:
This cake pairs well with a cold glass of milk or a cup of coffee.
Suggested side dishes:
This cake is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the whipped cream is not stiff enough, it may cause the layers to slide. Make sure to whip the cream until stiff peaks form.
- If the cake is too soft, it may not hold its shape when cut. Make sure to refrigerate for at least 6 hours, or overnight.
Food safety advice:
Make sure to store the cake in the refrigerator and discard any leftovers after 3 days.
Food history:
The icebox cake dates back to the early 20th century, when refrigerators became more common in households. It was a popular dessert during the Great Depression, as it was easy to make and required few ingredients.
Flavor profiles:
This cake is rich and creamy, with a chocolatey flavor from the Oreos.
Serving suggestions:
Serve the cake chilled, straight from the refrigerator.
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Taste: Creamy, Sweet, Chocolatey, Rich, Crunchy