2 Ingredient Oreo Icebox Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- oreo cookies - 32
- whipping cream - 2 cups (use whipping cream powder
- sugar - optional (i used sweetened whipping cream if yours is not sweetened, go ahead and add sugar)
- milk - 1/2 cup (optional)
- crushed oreos - to granish
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 to 8 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Line a 9*9 square pan with cling film and let the film hang to the edges of the pan so that you can later pull out the cake easily.Now, pour whipping cream in a bowl and beat with an electric beater/mixer until stiff peaks.If you want, you can dip the oroes in milk and then line them, but I did not dip them because the whipped cream can moisten the cookies as well.In the lined pan, arrange oreos in a row of four. 16 oreos fit in a 9*9 square pan.Using a spatula, slather whipped cream over the oreo layer and smoothen the top.Again arrange a second layer of oreos on top of the cream. 16 again.Finally the last layer of whipped cream from top, smoothen it out and garnish with crushed oreos.Refrigerate overnight or for 5 hours atleast.When chilled completely, take out of the refrigerator, pull the cake out using the cling film ends and place on a plate.Slice and serve.
