This Lemon Oreo Icebox Cake is a no-bake dessert made with layers of Lemon Oreos, fluffy vanilla whipped cream, and lemon pudding on a graham cracker crust.
Alright, I know that when it comes to the great Oreo debate, everything got a whole lot more complicated when the Thins came out. Personally, I love them, maybe even more than Double Stuf, but what I love most about them is that my Oreo icebox cakes take even less time to set when I use them because they’re so thin!!!
The nights have started to cool off fast here in Maine and when the Lemon Thins came out, I knew I had to sneak in something delicious before summer finally closed its doors on all the fun and zesty desserts! Pretty soon we’ll be rolling in pumpkin and apple flavored treats, but in the meantime, let’s enjoy this Lemon Oreo Icebox Cake, shall we?
There are a million different ways to make icebox cakes, the original is just cookies and whipped cream, but I like to have a solid base under my cake, so I usually start with graham crackers or a graham crackers crust and build from there. In this particular dessert, I layered on a creamy, stabilized vanilla whipped cream, Lemon Oreo Thins, and lemon pudding. Then garnished it with more Oreos and some lemon drops for good measure.
The end result is a light and creamy, citrusy dessert. A little crunchy, a little soft, and a whole lot of yummy! I really love the way the vanilla and lemon come together for a balanced bite. This lemon dessert isn’t as tart as say a lemon meringue pie, but it definitely hits the spot if you’re a lemon lover. You can also use regular sized Oreos in this recipe, but the cake will need to set longer so the cookies can soften.
Lemon Oreo Icebox Cake
- 1 1/2 cup graham cracker crumbs
- 4 tbsp granulated sugar
- 6 tbsp unsalted butter , melted
- 3 cups heavy cream
- 1/3 cup vanilla instant pudding mix powder
- 1/2 cup confectioners' sugar
- 2 packages Lemon Oreo Thins
- 1 1/2 cups lemon pudding
- 9 lemon drops , for garnish
- 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.
- In a stand mixer fitted with a whisk attachment, beat the whipped cream ingredients on medium-high until light and fluffy. Spread about 2/5 of the mixture over the crust and set the rest aside.
- Add a layer of Oreos over the whipped cream, then spread the lemon pudding out over the Oreos
- 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.
- Refrigerate for 2 to 3 hours or more.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)