Chocolate Icebox Cake
Ingredients
- 3 cups heavy cream
- 1/2 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 ½ (13.1 ounce) packages thin chocolate cream sandwich cookies, such as Oreo Thins
Directions
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Line an 8×4-inch loaf pan with plastic wrap, allowing the wrap to hang over the sides completely.
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Place cream in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Add powdered sugar and vanilla extract; continue to beat until soft-medium peaks form. Reserve 1 cup of whipped cream and refrigerate until ready to use.
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Place a thin layer of whipped cream in the bottom of the prepared pan. Reserve 2 cookies for garnish. Add a layer of cookies over the cream, breaking any cookies as necessary to fill in any empty spaces; top with 1/4 of remaining cream. Top with another layer of cookies and another 1/4 of remaining cream. Repeat the process two more times until all the cream is used. Top with remaining cookies, pressing them into the cream.
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Wrap the plastic around the loaf and refrigerate at least 8 hours.
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Unwrap cake and invert onto a serving plate. Top cake with reserved whipped cream. Crush reserved 2 cookies and sprinkle on top as garnish; slice and serve as desired.