Strawberry Oreo Icebox Cake
2 1/2 cups heavy cream
3 tbsp. cocoa powder
3 tbsp. powdered sugar
38 Oreo cookies
2 cups milk
2 cups fresh strawberries, halved
Spray a 9-inch springform pan with release and line with parchment paper. Add the heavy cream and powdered sugar to a mixing bowl. Using a power mixer, mix until you have stiff peaks. Fold in the cocoa powder until you have a uniform consistency. Set aside while you work with the cookies.
Pour the milk into a pie plate and quickly dip approximately 16 cookies and place on the bottom of the spring form pan. Now, take half of your chocolate whip cream and spread evenly over the cookies. Repeat a second layer of cookies and whip cream in the pan. Crumble about 4 cookies and sprinkle over the surface off the whip cream. Next, take your cut strawberries and place them, point out, around the outer edge of the cake. Refrigerate for a minimum of 4 hours before serving.
Yield: 6-8 servings
Prep Time: 20 minutes active, passive 4 hours
Cook Time: N\A
Calories: 196 calories per serving