This Easy No Bake Cookies and Cream Oreo Icebox Cake

This Easy No Bake Cookies and Cream Oreo Icebox Cake

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:

  1. 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.
  2. 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.
  3. 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!

 

Equipment

  • Hand Mixer
  • 9×13 Glass Baking Dish

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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
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Tropical Strawberry Salad

Tropical Strawberry Salad

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

Ingredients:

12 Large Strawberries, washed, hulled, and quartered

1 Large Banana, sliced

1 Large Ripe Mango, peeled and cubed

1 Tsp. Sugar

Instructions:

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
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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.

 

Active: 30 mins             Total: 1 hr 45 mins                 Yield: 4

 

Ingredients

PICKLED PEPPER
DRESSING
SALAD

Directions

Make the pickled pepper
  • Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.

Meanwhile, make the dressing
  • In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.

Make the salad
  • In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.

Make Ahead

The drained pickled pepper rings can be refrigerated for 1 week.

Suggested Pairing

Pair this salad with a minerally, strawberry-scented rosé.

 

 

 

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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Cheesy Baked Pasta with Radicchio

Cheesy Baked Pasta with Radicchio

A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

 

 

Active: 25 mins          Total: 1 hr        Yield: 6 to 8

 

 

Ingredients:

2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

 

 

Directions:

Step 1

Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.

Step 2

Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.

Step 3

Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.

 

Make Ahead

Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.

 

Suggested Pairing

Substantial wintertime rosé.

 

 

Cheesy Baked Pasta with Radicchio
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The Best Banana Pudding Recipe

The Best Banana Pudding Recipe

If you’ve never had good old fashioned Banana Pudding then you are seriously missing out!  This creamy dessert is so popular that there’s even a 2 day festival in hour of it.  I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!

It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country.  It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.

Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.

This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.

So back to the beginning, if  you’ve never had good Old Fashioned Banana Pudding you’re missing out.  So to rectify that here’s  a recipe for this yummy dessert.  And no instant Banana Pudding from a box doesn’t count!

Old Fashioned Banana Pudding

Ingredients:

1 Tbs. Flour

1 Cup Sugar

1/4 Tsp. Salt

4 Cups Whole Milk

4 Egg Yolks

1 Tsp. Vanilla

4-5 Ripe Bananas

1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)

Directions:

Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.

Cook on medium heat about 15 – 20 minutes or until thick.  Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.

Remove from  heat.

Layer vanilla wafers in the bottom of a dish or bowl.

Add a layer of banana slices, one on each wager works well.

Pour 1/2 of  pudding over the layers.

Repeat a layer of wafers and bananas on top of the pudding layer.

Pour the other half of the pudding over that new layer.

Top with crushed wafers if desired.

Cover with plastic wrap and refrigerate until ready to serve.

The Best Banana Pudding Recipe
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The Best Banana Pudding Recipe
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