Birthday Cake Oreo Icebox Cake

The perfect no bake dessert for your next birthday or celebration. This Birthday Cake Oreo Icebox Cake is made using Oreo cookies and whipped cream and topped with funfetti sprinkles. 

It’s birthday cake time!

Not actual birthday cake because it’s not my birthday, but birthday cake the flavour! I bought a big bag of Birthday Cake Oreos home with me from the USA and I knew JUST how to use them.

To make an icebox cake of course! You’re going to fall head over heels for this gorgeous no bake dessert.

The very first icebox cake I ever tasted was at Magnolia Bakery in New York roughly five years ago. I can still remember devouring every last bite and desperately wishing for a second piece.

This one is 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 one heavenly dessert.

The best part is 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). It is no secret around here that I love icebox cakes and I love making them with Oreos.

Remember my Snickers Peanut Butter Chocolate Icebox Cake? And my Strawberry Chocolate Icebox Cake? But I can never EVER resist anything with sprinkles, so I think this one is my fave.

There is so much to love about icebox cakes. For one, they’re ABSOLUTELY delicious, and two, they’re so easy to make. Honestly, anyone can make this cake!

If you live in Australia or another country that doesn’t sell Birthday Cake Oreos, you can just use regular Oreos in this recipe. It will still taste absolutely delicious. I mean cookies and cream? With sprinkles? Yes please!

So I’m officially back on Australian soil and thankfully, the jet lag coming home wasn’t nearly as bad as going over to America. But it’s always a small price to pay for an amazing holiday! We were blown away by Chicago AND we finally made it to the Bang Bang Pie Shop. Woop woop!

Between that and trying deep dish pizza for the first time at Lou Malnati’s, Chicago was a food paradise. We also got to see Hamilton the musical, which was absolutely fantastic – I’m still singing all the songs!

While we travelled through Nashville, Charleston and Savannah, we were able to try all kinds of Southern foods, including fried green tomatoes, hush puppies, fried catfish and collard greens. Not to mention all the barbecue. We also had the BEST cherry pie in Savannah – it was what dreams are made of! I can’t wait to share more travel posts with you soon!

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let's Bake

Birthday Cake Oreo Icebox Cake

Yield Serves 8

1x2x3x

★★★★★

5 from 1 review

Prep: 400 minutesTotal: 6 hours 40 minutes

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.

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Ingredients

• 720ml (3 cups) thickened or heavy cream
• 3 tablespoons cocoa powder
• 3 tablespoons icing or powdered sugar
• 240ml (1 cup) milk
• 40 birthday cake flavoured Oreos, plus extra for decorating
• 4 tablespoons coloured sprinkles

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Instructions

1. 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 in the fridge. Then sift in the cocoa powder and icing sugar into the remaining cream and gently fold through until you have a lovely chocolate cream.
2. Pour your milk into a bowl. Then dip your Oreos into the milk one at a time and place them in the bottom of a 9 inch springform baking tin, so they form one layer. 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.
3. Cover with plastic wrap and place in the fridge for at least 4-6 hours or overnight. To serve, place the extra plain whipped cream in a small piping bag with round tip and pipe the cream around the edges and then add extra sprinkles on top.

Nutrition Information

Serving Size: 1 slice Calories: 260

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American

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