OREO Gluten Free No Bake Icebox Cake
14 servings
Ingredient List
- 3 cups heavy whipping cream
- 6 Tbsp. cocoa powder
- ¼ cup powdered sugar
- 1 tsp. vanilla extract
- pinch of salt
- 1 pkg. Gluten Free OREO Cookies
Nutritional Information
| Calories | 300 |
| Total fat | 24g |
| Saturated fat | 13g |
| Trans fat | 0.5g |
| Cholesterol | 60mg |
| Sodium | 130mg |
| Total Carbohydrate | 23g |
| Dietary fiber | 2g |
| Total sugars | 14g |
| Added sugars | 11g |
| Protein | 3g |
| Vitamin D | 6% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1
Line a 8-inch springform pan with parchment paper. Add the heavy cream, cocoa powder, powdered sugar, vanilla extract, and salt to a large bowl. Use a stand mixer or hand mixer to whip until stiff peaks form.
- 2
Line the bottom of the pan with OREO Cookies. Add a large scoop of the whipped cream and gently spread it across the OREO Cookies. Repeat the process with OREO Cookies, then whipped cream, until the pan is full. Transfer to the fridge for at least 12 hours to set up completely.
- 3
To serve, remove the cake from the pan and slice. Enjoy!!