This oreo icebox cake is a chocolate lover's dream dessert! Layers of chocolate oreo cookies and homemade chocolate whipped cream are topped with mini chocolate chips and stored in the refrigerator until soft and ready to serve.
In a large bowl, add cold heavy cream, confectioner's sugar, and cocoa powder. Whip with a hand mixer or stand mixer until medium peaks have formed.
In an 8x8 square pan, add a thin layer of whipped cream (this layer is not repeated). Top with ⅓ of your oreo cookies, arranged in a single layer. Top the cookie layer with a ⅓ of your remaining whipped cream, spread into an even layer. Repeat these layers two more times, for 3 layers each of cookies and whipped cream. Sprinkle top layer with mini chocolate chips.
Cover and refrigerate for a minimum of 12 hours, up to 24 hours, to allow cookies to soften to a cake-like consistency.
Slice and serve cold.
Notes
Heavy cream, confectioner's sugar, and cocoa powder can be substituted with 4 cups of Cool Whip.
Whipped cream can only be made with heavy cream or heavy whipping cream - light cream, half & half, or whole milk cannot be substituted.
Icebox cake will keep for 3 days covered and stored in the refrigerator.
If substituting oreo cookies with chocolate graham crackers, cake will only need 1-3 hours to soften in the refrigerator.