Halloween Icebox Cake
A delightful no-bake cake layered with whipped cream and Oreo cookies, decorated for Halloween with festive orange colors.
Equipment
- 9-inch Springform Pan
- Electric Mixer
Ingredients
- 4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- orange food coloring
- 2 packages Oreo cookies 14.5 ounces each
- orange icing for decoration
- sprinkles for decoration
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Line a 9-inch springform pan with plastic wrap or parchment paper, letting it extend above the edges.
- In a mixing bowl, combine heavy cream, vanilla extract, and powdered sugar. Whip on high for about 5 minutes until stiff peaks form.
- Divide the whipped cream into three bowls. Add orange food coloring to each bowl and fold until you achieve different shades of orange.
- Layer Oreo cookies in the bottom of the prepared pan, filling any gaps as necessary.
- Spread a third of the darker shade of whipped cream over the cookies.
- Add another layer of Oreo cookies, followed by another third of whipped cream. Repeat with more cookies and the final third of whipped cream on top.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Once set, remove the pan and plastic wrap. Decorate the top with orange icing and sprinkles.
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Notes
Store in the refrigerator for up to four days. Keep covered to maintain freshness.