Description
With layers of sprinkles and Oreos, this icebox cake is ready for any celebration!
Ingredients
- 8 ounces cream cheese, soften
- 1 ¾ cups heavy whipping cream
- ¾ cups vanilla cake mix (dry)
- 1 cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup sprinkles
- 1 cup milk
- 1 ½ packages (14.3 oz) Golden Oreos
- For the toppings:
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- Sprinkles for garnish
Instructions
- Allow the cream cheese to soften at room temperature for about 30 minutes or soften in the microwave. To soften in the microwave, remove the wrapper and place the cream cheese on a plate. Microwave for 15 to 20 seconds.
- Put your mixing bowl and whisk in the freezer for 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken.
- Slowly add the dry vanilla cake mix and powdered sugar and continuing beating until stiff peaks form. Set the whipped cream aside.
- In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes. Proceed to add the granulated sugar and vanilla extract and continue beating for another 2 to 3 minutes until the sugar is well incorporated. Scrape down the bowl and fold the mixture with a spatula to ensure it’s well mixed.
- Next, combine the cream cheese together with the prepared whipped cream and fold until the cream cheese and whipped cream are well combined; slowly add the sprinkles as you are mixing.
- To prepare the icebox cake, line the bottom of a 9-inch springform pan with parchment paper. If it sticks out the sides of the pan, that’s okay, but close the springform edges around the parchment paper.
- To build the layers, dip each Oreo in the milk (on both sides) and line the bottom of your pan as best as possible.
- Divide the filling into thirds, spreading the first third of the filling over the bottom layer of Oreos. Repeat the above two steps steps for the next layers. You will have 3 layers of Oreos and 3 layers of funfetti mousse.
- For the topping:
- Put your mixing bowl and whisk in the freezer for 15 minutes until it is completely cold. Beat the heavy cream on medium-high speed for several minutes until it starts to thicken.
- Slowly add the powdered sugar and continuing beating until stiff peaks form.
- Set aside 1 ¼ cups of prepared whipped cream to pipe the borders of the cake. Spread the remaining whipped cream over the top of the cake and then pipe the borders with a large open star tip. Garnish the top with additional sprinkles.
- Refrigerate the icebox cake for at least 4 hours. You can also freeze this cake if you want to prepare more than 24 hours in advance, however I do suggest to refrigerator for at least 2 hours before freezing so that Oreos will soften properly.
Notes
cook time is referring to the time in the refrigerator.