If you’re looking for a dessert that combines the irresistible flavors of Oreo cookies and Butterfinger bars without the hassle of baking, then this No Bake Oreo Butterfinger Icebox Cake is your new go-to treat! Imagine layers of creamy whipped goodness, crunchy cookie bites, and that delightful peanut butter flavor all coming together in a chilled, decadent cake that will have your taste buds dancing. Perfect for gatherings, potlucks, or a sweet indulgence on a warm day, this easy-to-make dessert requires just 20 minutes of prep time and will leave your guests begging for the recipe. Dive into the world of no-bake desserts and discover how simple it is to create a showstopper that’s as delicious as it is impressive!
Ingredients
- 1 package Oreo cookies
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 Butterfinger bars, crushed
- 1 cup milk
Instructions
- In a large mixing bowl, pour the heavy cream and powdered sugar. Using an electric mixer, whip the cream until stiff peaks form, creating a light and fluffy whipped cream base.
- Take the Oreo cookies and gently crush them into coarse pieces. Reserve a few whole cookies for garnishing if desired.
- Crush the Butterfinger bars into small, crumbly pieces using a rolling pin or food processor.
- Prepare a 9x9 inch rectangular dish by lightly greasing the bottom to prevent sticking.
- Begin layering the dessert by dipping Oreo cookies briefly into the milk, ensuring they are just moistened but not soggy.
- Create the first layer of milk-dipped Oreo cookies across the bottom of the dish, covering the entire surface.
- Spread a generous layer of whipped cream over the Oreo cookies, ensuring even coverage.
- Sprinkle a portion of the crushed Butterfinger pieces over the whipped cream layer.
- Repeat the layering process: milk-dipped Oreos, whipped cream, and Butterfinger crumbs until you've used all ingredients.
- For the final top layer, cover with whipped cream and generously sprinkle the remaining Butterfinger crumbs.
- Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, to allow flavors to meld and cookies to soften.
- Before serving, let the icebox cake sit at room temperature for 10 minutes to soften slightly.
- Cut into squares and serve chilled, enjoying the creamy, crunchy texture of this no-bake dessert.
Tips
- Chill for Best Results: Allow the cake to chill in the refrigerator for at least 4-6 hours, or preferably overnight. This helps the flavors meld beautifully and gives the cookies time to soften, creating a perfect texture.
- Customize Your Layers: Feel free to experiment with the layers! You can add a layer of chocolate syrup or even a sprinkle of chopped nuts for added crunch and flavor.
- Whip It Good: Make sure to whip the heavy cream until stiff peaks form. This will ensure your whipped cream layer is light and fluffy, providing the perfect contrast to the crunchy cookies and Butterfinger pieces.
- Garnish Creatively: Reserve a few whole Oreo cookies or Butterfinger pieces for garnishing the top of the cake. This not only adds visual appeal but also enhances the flavor with extra cookie crunch.
- Room Temperature Tip: Before serving, let the cake sit at room temperature for about 10 minutes. This will make it easier to cut and enhance the creamy texture.
- Serving Size: This recipe yields 8 servings, but you can easily double the ingredients if you’re expecting a larger crowd. Just use a bigger dish to accommodate the extra layers!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 70mg
