One day my friend told me about icebox cakes and then I couldn’t get them out of my head until I tried them. Icebox cakes are one of those classic American treats that I never knew existed because to my Korean parents, dessert is cut up fruit. Fortunately, they’re dead easy to make so I was able to go home immediately to try it. See a step by step how-to after the jump!
Oreo Mini-Icebox Cakes
Ingredients and Supplies:
One package chocolate sandwich cookies
3 cups heavy whipping cream
3 tbsp sugar
1 tbsp vanilla extract
Foil cupcake liners (paper liners can soak up the cream and get soggy)
~Step 1 – Place whole oreos in the bottom of cupcake liners. Separate the rest of the oreos into halves (I removed the cream center but you can keep it if you like).~
~Step 3 – Drop about 1 tbsp whipped cream onto whole oreos, then top with a half oreo~
~Step 6 – Chill in the fridge for at least 6 hours so the cookies soften (be patient!)~
~Step 7 – FINALLY…DIG IN!~
I also made a few raspberry-flavored icebox cakes by mixing a dollop of raspberry jam into a separate smaller bowl of whipped cream. The jam makes the whipped cream a little lumpy so they don’t look quite as polished as the plain ones, but they taste divine!
I just assembled these lil’ guys in a deep baking pan, covered with saran wrap and they traveled easier-than-pie to a party. Where they were a big hit, of course =)
They’re easy, cheap, portable, adorable and delicious – give ’em a try!