Happy Memorial Day weekend! I don’t know about you, but I am pretty excited about summer. I feel like this was the school year that would not end.
Maybe it is because we still have a month left of school. We had 12 snow days and need to make up what feels like a million of them.
Maybe it is because we are about to move to the beach and the movers come in 3 weeks.
Maybe it is because I don’t want to have to pack another lunch.
Maybe I just want to not be so pasty and pale for a little while.
Whatever the reason, I am beyond excited for summer to start.
I have been doing some photography work for Dixie Crystals and I found this icebox cake recipe on their website. I thought to myself, “Self, you have everything you need to make this right this minute.”
So, guess what? I made it. And it took about 10 minutes from start to finish. I love not having to turn on the oven and the kids were so happy with me when I gave them this as an after school treat. It is creamy and light and full of crushed Oreos. We loved it.
2 cups crushed Oreos
2 Tablespoons melted butter
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1 cup mini chocolate chips
Line a 9-inch loaf pan with plastic wrap. Let the plastic wrap hang over the sides.
Mix together Oreos and butter until coated.
Whip the cream, sugar, and vanilla until it forms stiff peaks.
Gently fold in the chocolate chips.
Add 1/3 of the Oreo crumbs to the bottom of the pan, add half of the whipped cream.
Repeat until you have 3 layers.
Wrap the plastic wrap around the cake. Freeze for 8 hours, or overnight.
Remove the plastic wrap and place your serving platter on top. Carefully flip over and remove the plastic wrap.
Amount Per Serving: Calories: 0 Total Fat: 0g