The very first icebox pie I ever tasted was at Magnolia Bakery in New York four years ago. I can still remember devouring every last bite and desperately wishing for a second piece. I’ve been meaning to make an icebox cake at home ever since! This recipe is so incredibly easy and is hands-down delicious.
Seriously, I can not stop eating it. It’s basically just a messy mixture of chocolate cream and Oreos with a whole heap of sprinkles thrown in for good measure. The Oreos soften and develop a tender cake-like texture, creating a heavenly dessert. You only need a handful of ingredients to make this irresistible no-bake Birthday Cake Oreo Icebox Cake (wow, try saying that ten times fast).
My friend from work brought me back the perfect present from Hawaii. A nice big box of birthday cake Oreos. Did you know that American Oreos are bigger than Australian Oreos? Yup bigger and better. Birthday cake flavoured Oreos are now my favourite kind!
When you open the packet, you are hit with this sweet vanilla aroma and then you are taken by the fact that they have sprinkles inside the cream! Of course, if you don’t have special birthday cake Oreos just use regular ones for this recipe. I’m about to turn 28 and while I’m seriously wondering where in the world my twenties have gone, I am loving the excuse to eat cake and bake with sprinkles!
Birthday Cake Oreo Icebox Cake
No Bake Birthday Cake Oreo Icebox Cake – a messy mixture of chocolate cream and Oreos with a whole heap of sprinkles thrown in for good measure.
- Yield: Serves 6-8
- 720ml (3 cups) thickened or heavy cream
- 3 tablespoons cocoa powder
- 2 tablespoons icing or powdered sugar
- 240ml (1 cup) milk
- 40 birthday cake flavoured Oreos, plus extra for decorating
- 3 tablespoons coloured sprinkles
- Grab your baking dish and set aside. I used a 25cm by 18cm (10 inch by 7 inch) rectangle dish. In a large mixing bowl, add your cream and beat with an electric mixer (or by hand with a whisk) until soft peaks form. Remove one cup of cream and set aside. Then sift in the cocoa powder and icing sugar into the remaining cream and gently fold through until you have a lovely chocolate cream.
- Pour your milk into a bowl. Then dip your Oreos into the milk one at a time and place them in your baking dish so they form one layer. You can break up a couple of extra Oreos to fill in any large gaps. Spoon over a generous layer of chocolate cream, around half of the mixture, until all the Oreos are covered – go right to the edges. Sprinkle over one tablespoon of sprinkles. Then repeat with another layer of Oreos, dipping them in milk, and then layering them on top of the chocolate cream. Add the remaining chocolate cream and then add another tablespoon of sprinkles.
- Next, spoon over your final layer of cream, using the plain whipped cream you set aside earlier. Crush a few extra Oreos and sprinkle them over the top, along the remaining sprinkles. Cover with plastic wrap and then refrigerate for at least six hours but I recommend leaving it overnight if you can. This will ensure the Oreos are nice and soft! Enjoy.