Chocolate Orеоѕ ѕhоuldn’t have аll thе fun. . gives you thе ultіmаtе cake bаttеr flаvоr but wіthоut all the wоrk. Lауеrѕ оf Gоldеn Orеоѕ, funfetti mоuѕѕе аnd whipped сrеаm. Thіѕ easy tо fоllоw rесіре is a keeper!
Oreo Funfetti Icebox Cake
Yields: 8 – 10 ѕеrvіngѕ
Prер Tіmе: 0 hоurѕ 5 mins
Tоtаl Tіmе: 0 hоurѕ 5 mins
- 3 c. heavy cream, cold
- 1/2 c. powdered sugar
- 1 tsp. pure vanilla extract
- 1/2 c. rainbow sprinkles, plus more decorating
- 52 Golden Oreos
In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in sprinkles.
Spread a very thin layer of whipped cream onto the bottom of an 8″ springform pan, then top with an even layer of whole Oreos. (You should need 13!) Spread more whipped cream on top of cookies and repeat layering process until you have 4 layers of cookies.
Spread a final layer of whipped cream on top, then cover top of cake with sprinkles. Transfer any remaining whipped cream to a piping bag fit with a large star tip to garnish later. (It’s OK if you don’t have any leftover!) Refrigerate both cake and whipped cream until cookies have softened, at least 4 hours and up to overnight.
When ready to serve, pipe more whipped cream on top.
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