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 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 the remaining whipped cream and spread into an even layer. Repeat these layers two more times, for a total of 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. If substituting with Chocolate wafers, cake will need 4-6 hours of chilling time.
Chocolate chips can be substituted with additional crumbled Oreo cookies or chocolate curls/shavings if desired.