Spoonful of Sugar’s 4th Birthday: Birthday Cake Oreo Icebox Cake

I can’t believe it has been 4 years since I started this blog.  Wow!  Although after 367 blog posts, a few moves, and a baby later, 4 years seems like forever ago.  To celebrate, I made a birthday cake for my blog.  It’s the right thing to do 😉  Blogs and people will love this icebox cake, I promise!  Birthday Cake Oreos make the icebox cake festive; because if I’ve learned anything in my 4 years of blogging, it’s that sprinkles make everything better.

So Happy 4th Birthday, Spoonful of Sugar!  And a big thanks to all of you readers, new and old, for visiting my blog.  You guys are the best!

Birthday Cake Oreo Icebox Cake            Printer-Friendly Recipe

From: Sweetest Menu

Serves approximately 6-8

Ingredients

3 cups thickened or heavy whipping cream
3 tablespoons cocoa powder
2 tablespoons icing or powdered sugar
1 cup milk
40 birthday cake flavored Oreos + extra for decorating (I used 1 package, with only 30 cookies…I should have bought another package, but I still think it turned out lovely)
3 tablespoons colored sprinkles

Directions

Pour cream into a large mixing bowl & whisk with an electric mixer (or a hand whisk) until soft peaks form.  Reserve 1 cup of the whipped cream and set aside.  To the remaining whipped cream, sift in the cocoa powder and powdered sugar.  Gently fold until combined.

Get out baking dish, I used an 11×7″ glass dish.  Pour 1 cup of milk into a shallow bowl.  Dip Oreos, a few at a time, into the milk and then place in a single layer on the bottom of the baking dish (I used 15 Oreos for the bottom layer).

Spread half of the chocolate cream over the Oreos.  Now sprinkle with 1 tablespoon of sprinkles.  Repeat the layers: milk-dipped Oreos, remaining half of the chocolate cream, and 1 more tablespoon of sprinkles.

Now spread the reserved 1 cup of whipped cream over the top.  Decorate with crushed Oreos and more sprinkles.  Cover & refrigerate for at least 6 hours, overnight is even better.  Slice & enjoy!  Refrigerate any leftovers.

Using a mixer or a whisk, whisk together 3 cups of heavy whipping cream until soft peaks form.

Soft peaks!

Reserve 1 cup of the whipped cream and set aside.

Sift in the powdered sugar and cocoa powder.

Gently fold to combine.

Ready to assemble.

Dip each Oreo in milk.

Place milk-dipped Oreos in an even layer in the bottom of the pan.

Spread half of the chocolate cream over the top of the Oreos.

Sprinkle on 1 tablespoon of sprinkles over the top.

Sprinkles are the best.

Repeat the layering. Start with the milk-dipped Oreos. I put a few less Oreos in this layer so there would be enough to decorate the top with.

Spread the remaining chocolate cream over the top.

Sprinkle on another tablespoon of sprinkles.

Spread the reserved whipped cream over the top.

Top with sprinkles and crushed Oreos.

Refrigerate for at least 6 hours, best if refrigerated overnight. I used toothpicks to prop some plastic wrap over the top. Slice & enjoy!