Salted Caramel Oreo Icebox Cake Recipes
SALTED CARAMEL OREO ICEBOX CAKE
Salted Caramel Oreo Icebox Cake has no bake caramel cheesecake and Oreo cookies in every bite. This easy icebox cake recipe is the perfect dessert to make any time of year.
Provided by Jocelyn @ Inside BruCrew Life
Categories No Bake Desserts
Time 15m
Number Of Ingredients 8
Steps:
- Beat the cream cheese, caramel, and sea salt until creamy.
- Fold in 2 cups of Cool Whip until light and fluffy.
- Dip 16 Oreo cookies, one at a time, in the cooled coffee and place in the bottom of an 8x8 pan.
- Spread half the caramel cheesecake mixture over the Oreo cookies.
- Repeat the layers with the remaining cookies and caramel cheesecake.
- Spread 1 cup of Cool Whip over the top. Refrigerate until set.
- Top with extra Cool Whip, caramel and chocolate syrups, and extra sea salt if desired. Store in a tightly sealed container in the refrigerator.
Nutrition Facts : Calories 265 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 434 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MINI OREO ICEBOX CAKES RECIPE
Mini Oreo Icebox Cakes are a simple, no-bake dessert, perfect for hot days when you don't want to turn on the oven. Oreo cookies, whipped cream, and fresh berries are all you need to make this quick and easy dessert! This recipe needs an overnight rest, so it's a great make-ahead option for parties!This recipe makes twelve ½-cup servings, but the exact amount of cookies and number of layers will vary a bit depending on the size and shape of the containers you use. Small cups or jars both work very well for this recipe.
Provided by Elizabeth LaBau
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Twist apart the Oreo cookies. Scrape out the frosting and discard it (or eat it!).
- Combine the cream cheese and powdered sugar in the bowl of a large stand mixer fitted with a whisk attachment. Mix them together until the mixture is smooth and creamy, without any lumps.
- Stop the mixer and add the heavy cream and vanilla extract. Whip on medium to medium-high speed until the cream is dense and thick and holds firm peaks when you remove the whisk. Transfer the whipped cream to a piping bag fitted with a large star tip.
- Pipe a dollop of cream on the bottom of twelve ½-cup glasses or jars. Place an Oreo cookie on top of the cream, and press down gently to embed it in the cream. Depending on the size of your glasses, you may need to break apart a second cookie to fill in any blank spaces around the edges-just try to fill in all the space with a single layer of cookies.
- Pipe a swirl of whipped cream on top of the cookie layer, then press chopped fresh berries into the whipped cream. Add a second layer of cookies on top of the berries, and repeat this process until you've reached the top of the cup. Finish with a final swirl of whipped cream on top.
- Add any additional garnishes you'd like-I used chocolate curls, fresh berries, and mini Oreo cookies. Refrigerate the icebox cakes for at least 4-6 hours to soften the cookies, then serve and enjoy!
Nutrition Facts : Calories 322 kcal, Carbohydrate 25 g, Protein 2 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 69 mg, Sodium 151 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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