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OREO Gluten Free No-Bake Icebox Cake
A creamy, chocolatey no-bake icebox cake made with whipped cocoa cream and Gluten Free OREO Cookies. The assembled cake chills overnight until firm enough to slice.
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Ingredients
- 3 cup heavy whipping cream
- 6 tbsp cocoa powder
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- salt (Pinch)
- 1 pkg Gluten Free OREO Cookies (Package size is not specified in the source.)
Steps
- 1
Line an 8-inch springform pan with parchment paper.
- 2
Add the heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt to a large bowl.
- 3
Using a stand mixer or hand mixer, whip the mixture until stiff peaks form.
- 4
Line the bottom of the prepared pan with Gluten Free OREO Cookies.
- 5
Add a large scoop of the whipped cream and gently spread it across the OREO Cookies.
- 6
Repeat the layers of OREO Cookies and whipped cream until the pan is full.
- 7
Transfer the cake to the refrigerator and chill for at least 12 hours, until completely set.
- 8
To serve, remove the cake from the pan and slice.
Notes
The source specifies chilling for at least 12 hours but does not specify a maximum storage time or additional serving instructions.
Nutrition per serving
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