🍪 Caramel Oreo Icebox Cake

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A no-bake, ultra-creamy, caramel-dripping Oreo dessert that melts in your mouth.

This Caramel Oreo Icebox Cake is pure no-bake perfection: layers of crushed Oreos, fluffy caramel cream filling, and a cascade of gooey caramel dripping down the sides. It’s rich, smooth, crunchy, and creamy — everything an indulgent dessert should be.

Perfect for summer desserts, weekend treats, potlucks, birthdays, and anytime you want a crowd-pleaser without turning on the oven.

🧁 Ingredients

For the Layers

  • 2 packages Oreo cookies (regular or Double-Stuf)

  • 3 cups heavy whipping cream

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup cream cheese, softened

  • ½ cup caramel sauce (for swirling)

For the Caramel Drip

  • ¾ cup caramel sauce

  • 1 tbsp heavy cream (optional — thins the caramel)

For the Toppings

  • Mini Oreos or halved Oreos

  • Crushed Oreos

  • Extra caramel drizzle

👩‍🍳 Instructions

1. Prepare the Oreo Layers

Crush half of the Oreos into fine crumbs — these form the base and inner layers.
Break the remaining Oreos into chunks for added texture.

2. Whip the Cream

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Beat cream cheese separately until smooth.
Fold the whipped cream into the cream cheese until light and fluffy.

3. Add the Caramel

Swirl ½ cup caramel sauce gently into the cream mixture.
Do not overmix — streaks create delicious caramel pockets.

4. Assemble the Icebox Cake

In a loaf pan or square pan:

  • Oreo crumbs

  • Caramel cream

  • Chunky Oreos

  • Repeat for 3–4 layers

Finish with a thick cream layer on top.

5. Chill

Cover and refrigerate for at least 6 hours, preferably overnight, to fully set and slice cleanly.

6. Add the Caramel Drip

Warm caramel slightly.
If needed, add 1 tbsp heavy cream to thin it.
Pour generously over the chilled cake, letting it drip beautifully down the sides.

7. Decorate

Top with whole or mini Oreos.
Add crushed Oreos.
Finish with extra caramel drizzle.

⭐ Serving

Slice with a warm knife for sharp layers.
Serve chilled — the creamy filling, crunchy cookies, and caramel drizzle create an irresistible flavor combo.

❓ Frequently Asked Questions (FAQ)

1. Can I use Cool Whip instead of homemade whipped cream?

Yes! Use two 8-oz tubs of Cool Whip. The texture will be slightly sweeter and lighter.

2. Do I need to dip the Oreos in milk?

No. The cream filling softens the cookies perfectly overnight.

3. Can I make this ahead of time?

Yes — this dessert is best after 12–24 hours in the fridge.

4. Can I freeze the icebox cake?

Yes. Freeze tightly wrapped for up to 2 months. Thaw in the fridge before serving.

5. Can I use flavored Oreos?

Absolutely! Caramel, coffee, peanut butter, or chocolate fudge Oreos work wonderfully.

6. Why didn’t my cake set properly?

It likely needed more chilling time, or the cream wasn’t whipped to stiff peaks.

7. Can I add mix-ins to the cream layer?

Yes — try caramel bits, chocolate chips, or chopped toffee.

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