Description

Salted Caramel Oreo Icebox Cake is a decadent, no-bake dessert made with layers of whipped cream, chocolate Oreo cookies, and gooey salted caramel sauce. After a few hours in the fridge, everything softens into a cake-like texture that’s rich, creamy, and totally irresistible. Perfect for holidays, potlucks, or a make-ahead summer treat!

Ingredients

1 package (14.3 oz) Oreo cookies (regular or double-stuffed)
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup salted caramel sauce (store-bought or homemade)
Flaky sea salt, for garnish

Optional: crushed Oreos or caramel drizzle for topping

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Instructions

Make the whipped cream:
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
Layer the dessert:
Spread a thin layer of whipped cream on the bottom of a 9×9-inch baking dish. Add a single layer of Oreo cookies on top. You may need to break some to fit.
Add caramel and cream:
Drizzle a few spoonfuls of caramel sauce over the cookies, then spread a generous layer of whipped cream on top.
Repeat layers:
Continue layering cookies, caramel, and whipped cream until you’ve used all the ingredients, ending with a final layer of whipped cream.
Top and chill:
Drizzle more caramel over the top and sprinkle with flaky sea salt. Add crushed Oreos or a caramel swirl if desired.
Refrigerate for at least 4–6 hours (or overnight) to let the cookies soften and the layers set.

Serve cold and enjoy each creamy, caramel-filled bite!

Notes

For extra richness, fold 4 oz of softened cream cheese into the whipped cream.
Use golden Oreos or a mix of flavors for a fun twist.

Make it in a loaf pan for a sliceable, layered presentation.