How To Make Lemon Oreo Icebox Cake
Revel in the layers of sweetness of this icebox cake, made with graham cracker crust, topped with vanilla whipped cream, plus lemon pudding and lemon Oreos.
Serves:
Ingredients
For Crust:
- 1½cupgraham cracker crumbs
- 4tbspgranulated sugar
- 6tbspunsalted butter,melted
For Whipped Cream:
- 3cupsheavy cream
- ⅓cupvanilla instant pudding mix powder
- ½cupconfectioners’ sugar
For Extras:
- 2pkgsLemon Oreo Thins
- 1½cupslemon pudding
- 9lemon drops,for garnish
Instructions
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In a large bowl, mix together graham cracker crumbs, butter, and sugar until evenly combined. Press crust mixture into the bottom of a 9-inch springform pan.
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In a stand mixer fitted with a whisk attachment, beat the whipped cream ingredients on medium-high until light and fluffy. Spread about ⅖ of the mixture over the crust and set the rest aside.
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Add a layer of Oreos over the whipped cream, then spread the lemon pudding out over the Oreos.
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Add another layer of Oreos and another layer of whipped cream. Use the remaining bit of whipped cream to pipe on accents and top with Oreos and lemon drops.
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Refrigerate for 2 to 3 hours or more.
Nutrition
- Calories: 1402.91kcal
- Fat: 87.47g
- Saturated Fat: 43.78g
- Trans Fat: 0.77g
- Monounsaturated Fat: 30.16g
- Polyunsaturated Fat: 9.11g
- Carbohydrates: 154.81g
- Fiber: 8.46g
- Sugar: 93.76g
- Protein: 12.59g
- Cholesterol: 193.56mg
- Sodium: 840.11mg
- Calcium: 164.74mg
- Potassium: 645.05mg
- Iron: 19.18mg
- Vitamin A: 589.17µg
- Vitamin C: 74.91mg
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