Peppermint Oreo Icebox Cake
A festive dessert that combines the rich flavors of cookies and cream with a refreshing peppermint twist, perfect for any holiday gathering.
Ingredients
Filling Ingredients
- 1 package 8 ounces cream cheese, softened Ensure at room temperature for a smooth mixture.
- 1/4 cup marshmallow fluff
- 1 cup white chocolate peppermint chunks Ghirardelli works great.
- 1 container 8 ounces Cool Whip, thawed and divided Reserve half for topping.
Cake Layers
- 32 cookies Oreo cookies with red filling Dunk in milk.
- 1/2 cup milk For dipping the cookies.
- Peppermint bits for garnish Optional, for festive look.
Instructions
Preparation
- In a large mixing bowl, combine the softened cream cheese and marshmallow fluff. Beat until smooth.
- Melt the white chocolate peppermint chunks in a microwave-safe bowl in 30-second intervals until creamy.
- Add the melted chocolate to the cream cheese mixture and beat until combined.
- Fold in 2 cups of thawed Cool Whip until light and fluffy.
Assembling the Cake
- Spread about 2 tablespoons of the filling on the bottom of an 8x8 pan.
- Dip 16 Oreo cookies briefly in milk and place them in a single layer on top of the filling.
- Spread half of the cheesecake filling over the cookies.
- Repeat with another layer of dipped Oreo cookies followed by the remaining filling.
- Spoon the reserved Cool Whip on top and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours.
Serving
- Slice into squares with a sharp knife dipped in hot water for clean cuts.
- Optionally, garnish each slice with peppermint bits or extra Cool Whip.
- Serve chilled alongside warm beverages.
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Notes
For a twist, consider using different Oreo flavors or adding chopped fresh mint to the mixture. Store leftovers wrapped tightly in the fridge for up to 5 days.