OREO No Bake Icebox Cupcakes
12 servings
12h 15min Cook
Ingredient List
- 2 cups (1 pt.) heavy whipping cream
- 1 Tbsp. powdered sugar
- 1 tsp. vanilla
- 24 OREO Cookies
Nutritional Information
| Calories | 250 |
| Total fat | 19g |
| Saturated fat | 11g |
| Trans fat | 0.5g |
| Cholesterol | 45mg |
| Sodium | 100mg |
| Total Carbohydrate | 18g |
| Dietary fiber | 0g |
| Total sugars | 11g |
| Added sugars | 10g |
| Protein | 2g |
| Vitamin D | 6% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1
Beat cream, sugar and vanilla in large bowl with mixer on high speed until soft peaks form. Spoon into pastry bag fitted with large round tip.
- 2
Pipe about 1 Tbsp. whipped cream mixture into each of 12 paper-lined muffin pan cups. Gently press 1 cookie into whipped cream mixture in each cup; cover evenly with half of the remaining whipped cream mixture. Repeat with remaining cookies and whipped cream mixture.
- 3
Refrigerate 12 hours to soften the cookies to a cake-like texture.