Oreo Icebox Cake (Pastel Frío de Oreo)
Ingredients:
2 packs of Oreo cookies (around 300g)
2 cups (480ml) heavy cream
1/4 cup (50g) sugar
1 teaspoon vanilla extract
1/4 cup (60ml) milk
Instructions:
1. Begin by separating the Oreo cookies. Remove the cream filling and set it aside in a small bowl. Place the cookies in a separate bowl.
2. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
3. In a large mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
4. Gently fold the Oreo cream filling into the whipped cream until well combined.
5. Dip each Oreo cookie in the milk briefly to soften them.
6. In a rectangular or square baking dish, start by spreading a thin layer of the Oreo cream mixture at the bottom.
7. Layer the softened Oreo cookies on top of the cream. Follow with another layer of the Oreo cream mixture.
8. Repeat the layers until all the cookies and cream mixture are used up, ending with a layer of cream on top.
9. Sprinkle the remaining crushed Oreo cookies on top as a garnish.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cake to set.
11. Slice and serve chilled.
Prep Time: 20 minutes | Chill Time: 4 hours or overnight | Servings: 8-10