Icebox cakes were first introduced to the US during World War I. They gained so much popularity in the US that companies began printing icebox cake recipes on their products. And here we are a century later still making these delicious desserts. Cool right?!
Cook's Notes: For this recipe Oreo cookies are dipped in a espresso or coffee liquid. The taste is not strong but that step could easily be eliminated. Some recipes suggest using a milk dunk. You will not need all of the second Oreo package but that gives you another snacking option for later.
Recipe adapted from eatmorechocolate.com
- 2 packages regular original Oreo cookies (don't use Double Stuff)
- 1 cup hot water mixed with 1 teaspoon espresso instant powder, or use 1 cup regular coffee, cooled
- Caramel ice cream topping
- Sea salt
- 2 cups heavy cream
- 1 teaspoon vanilla
- 2 tablespoons powdered sugar
- Use a 8 x 8 pan. Whip cream with vanilla and powdered sugar. Set aside.
- Dip each Oreo one at a time lightly in cooled coffee (do not soak). Place 16-18 cookies in rows covering the entire bottom. break up extra cookies to fill in spaces between the layers.
- Spread half of the whipped cream, evenly over the Oreo layer. Drizzle with caramel sauce.
- Crush 1/2 row of cookies and sprinkle on top for garnish. Loosely cover with foil and refrigerate for 4-6 hours before serving.