This Easy No Bake Cookies and Cream Oreo Icebox Cake is the perfect creamy no bake summer dessert! Only 4 ingredients required!
I don’t know about you, but no-bake desserts are a life-saver for me in the summertime! We host lots of get-togethers, barbecues, and times with friends that always require a dessert, and living in Europe means no air conditioning – which also means I turn on my oven as little as possible for the months of June, July, August and September! This Easy No Bake Cookies and Cream Oreo Icebox cake is my latest favourite no-bake recipe that I just HAVE to share with you!
I’ve shared many of my favourite no-bake icebox cake recipes with you in the past, like this No Bake Chocolate Mocha Tiramisu Icebox Cake, this No Bake Monster Cookie Icebox Cake, or even this No Bake Black Forest Icebox Cake. This No Bake Cookies and Cream Oreo Ice Box Cake is another delicious icebox cake that’s made with only 4 ingredients!!
HOW TO MAKE AN ICEBOX CAKE
Here are my BEST TIPS for making the perfect icebox cake every time:
- Use real whipped cream! Using real whipping cream instead of whipped topping (like Dream Whip or Cool Whip) creates a really creamy texture and more importantly, it contains less water than conventional whipped toppings. This means it’s less likely to separate as the cake chills in the fridge and keeps a consistent texture.
- Add some cream cheese! Full fat cream cheese adds stability to your icebox, helping it slice cleanly and stay together. It also adds delicious flavour, and makes the filling ultra creamy.
- Let it chill! Be sure to let your icebox cake chill in the fridge for at least 12 hours. I like letting mine chill for about 18 hours in the fridge, for best results!
INGREDIENTS FOR NO-BAKE ICEBOX CAKE
To make this Easy No Bake Cookies and Cream Oreo Icebox Cake, you’ll need only 4 ingredients:
- whipping cream
- cream cheese
- powdered sugar
- Oreo cookies
I hope you love this Easy No Bake Cookies and Cream Oreo Icebox Cake as much as we do! Let me know in the comments below, what’s your favourite no bake dessert to make for summer? I’d love to know!
9×13 Glass Baking Dish
- 220 grams full fat cream cheese 8 ounces, at room temperature
- 1 1/2 cups powdered sugar sifted to remove lumps
- 1 liter heavy whipping cream approximately 4 cups
- 72 Oreo Cookies
Add the room-temperature cream cheese to a large bowl and whip on medium speed until creamy and smooth.
Add the powdered sugar and continue to whip until incorporated.
Add the whipping cream in a steady stream while the mixer is running on medium speed and continue mixing on medium speed until the whipping cream mixes smoothly with the cream cheese mixture.
Turn the mixer to high speed and let the mixture whip until it thickens and reaches the hard-peaks stage.
Crumble 24 of the Oreo cookies and set them aside in a bowl.
Add 24 Oreo cookies to the bottom of a 9-inch by 13-inch pyrex or glass pan.
Add 1/2 the cream mixture on top of the Oreo cookies and smooth it out as best you can to create an even layer.
Add another 24 Oreo cookies on top of the cream layer, adding a few of the crumbled Oreo cookies in between the whole ones.
Add the other half of the cream mixture, smoothing it out as evenly as possible to the edges of the pan.
Add the rest of the crumbled Oreo cookies on top of the cream layer, spreading out the crumbled cookies over the whole cream layer (to the edges).
Cover (optional) with a lid or tin foil (NOT plastic wrap, as this can cause condensation) and store in the fridge for 12 to 18 hours.
After sufficient refrigeration, slice and serve.
This Icebox Cake can be stored in the fridge for up to one and half days (36 hours) ahead of time, before serving – for best results.
Serving: 1serving | Calories: 746kcal | Carbohydrates: 69g | Protein: 7g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 134mg | Sodium: 422mg | Potassium: 243mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1471IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 6mg
This Easy No Bake Cookies and Cream Oreo Icebox Cake
Summer time! Don’t you love it? We do! Summer means lots of fresh fruits, yay! Fresh fruits are a delicious way to end a meal or make a great snack. That’s why I love this Tropical Strawberry Salad, I could eat it all summer!
This delicious salad is packed with healthy fruits. Strawberries are high in fiber, who would have thought right? Bananas are considered a super food, they’re heart healthy, high in fiber, packed with vitamins and minerals including potassium! And then there’s mango, many times called “the king of fruits”. This delicious fruit is packed with antioxidants and vitamins; it’s heart healthy, helps lower cholesterol, helps in weight loss, good for digestion, helps fight cancer, is good for the eyes and teeth, and much more. So packed together these three fruits don’t only taste great, they’re good for you! Oh and it’s low in calories too! So eat up!
Tropical Strawberry Salad
12 Large Strawberries, washed, hulled, and quartered
1 Large Banana, sliced
1 Large Ripe Mango, peeled and cubed
1 Tsp. Sugar
Place strawberries in a bowl.
Sprinkle sugar over all and gently toss.
Add mango cubes and banana slices.
Gently toss together.
Serve right away or store covered in the fridge for a few hours.
Tropical Strawberry Salad
The 4th of July is one of my favorite holidays. Who doesn’t love fireworks and sparklers? I think I love it so much because it’s in the summer and that means we get to wear shorts and flip-flops and grill our dinner.
I’m a sucker for warm weather so I love everything associated with that season. I especially love finding festive treats to serve at our get-togethers that don’t involve lots of sugary sweets. That’s a hard thing to do, since most of the things I see floating around are cookies and candy. I decided to make a new treat with things I know my kids will eat but that will also look fun for the 4th of July.
se red and blue yogurt bites turned out great and my kids love them.
Healthy 4th of July Yogurt Bites
Here is what you will need:
- Vanilla Greek yogurt (or really, any kind of yogurt you love!)
The recipe is pretty simple: dice your strawberries and halve your blueberries. Place them in a silicone mold and cover with yogurt. Make sure to put the blueberries round side down. As for the strawberries, dice them in very tiny pieces.
Leave them in the freezer for about 2 hours and they are ready to eat! You can place them in a bowl sitting on ice so they won’t melt, but they won’t last for long sitting outside of the fridge and freezer, so keep that in mind.
Healthy 4th July Yogurt Bites
A simple French Potato Salad with fresh herbs – tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!
Savory, quick, and easy, this French Potato Salad is simple to make, yet deeply satisfying. It pairs well with so many things and is perfect for gatherings and potlucks.
It highlights fresh colorful potatoes that are abundant right now at local farmers’ markets- so many fun varieties to choose from!
Here we’ve used purple fingerlings, German butterball, red potatoes, and Yukon golds. Play around with different varieties for diverse flavor, shape, and color. Thin-skinned potatoes work best here.
Fresh herbs like tarragon, parsley, and chives enhance the flavors making it taste quite magical. Tarragon adds a unique complexity to the salad, and is a classic ingredient in true French Potato Salad – but if you wish, you can substitute different tender herbs like dill or basil.
The flavors are more intense warm or at room temperature but still quite good served chilled.
A perfect end-of-summer salad or side dish!
Slice the potatoes into 1/4-inch thick rounds.
‘Cover with water and add the salt.
Add whole garlic cloves to the simmering water.
While the potatoes simmer and soften (about 5 minutes) make the Dijon Vinaigrette and chop the fresh herbs.
Drain the potatoes and let them cool slightly.
Then gently toss the potatoes in a bowl with the flavorful Dijon dressing and the fresh herbs.
Serve immediately or at room temperature, or feel free to chill it! It will keep for 4 days in the fridge.
We know you will enjoy the fresh flavors of this French Potato Salad and won’t miss the mayo one bit! Pair it with all your grilling this holiday weekend and please let us know what you think in the comments below.
Have a beautiful weekend!
- 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
- 2 tablespoons of sea salt
- 2 large garlic cloves
- 1 tablespoon dijon mustard
- ¼ cup champagne vinegar or white wine vinegar
- 1/3 cup olive oil
- ¼ teaspoon black pepper
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
- 2 tablespoons fresh chives (or sub green onions), minced
Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.Sprinkle in salt and bring to a boil.Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.
Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl.Set aside.
Assemble: Drain potatoes and garlic.Place potatoes mostly single layer on a baking sheet to cool.Mince the cooked garlic and add to the vinaigrette.Drizzle the vinaigrette evenly over the warm potatoes.Let sit at room temperature for about 10-15 minutes.
Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.
Spring French Potato Salad
Cacio e pepe is a great way to eat pasta, but have you tried cheese and black pepper on your peas? If not, we recommend doing so immediately.
Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.
Total: 45 mins Yield: 4
1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
3/4 teaspoon coarsely cracked black peppercorns
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedges
In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.
In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.
Zesty Pinot Grigio from Italy.
Spring Peas and Greens with Cacio e Pepe Dressing