Yield: 1 - 8 inch cake
Oreo Banana Cream Icebox Cake
Layers of cookies and banana cream cheesecake makes this Oreo Banana Cream Icebox Cake a delicious no bake dessert. Perfect treat for those hot summer days when you do not want to turn on the oven.
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 32 Oreo cookies
- 1/4 cup milk
- 8 ounce cream cheese, softened
- 1 cup mashed banana (about 2 med-large)
- 1/4 cup powdered sugar
- 16 ounce container Cool Whip, thawed and divided
- 1 ripe banana, sliced
- 6 mini Oreo cookies, for garnish
Instructions
- Spread 2 Tablespoons Cool Whip on the bottom of an 8 inch spring form pan.
- Beat the cream cheese until smooth. Add the mashed banana and powdered sugar and beat until creamy.
- Fold in 3 cups of the Cool Whip gently.
- Dip half the cookies in the milk very quickly and place them in the bottom of the pan. You may need to break a few to fill in the gaps.
- Spread half the banana cream mixture on top of cookies.
- Repeat with the remaining cookies and banana cream mixture.
- Spread 1 cup Cool Whip over the top. Refrigerate at least 4 hours or overnight.
- Pipe Cool Whip swirls around the top and alternate banana slices and mini Oreo cookies in each one right before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 215mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 3g