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Halloween Icebox Cake

chef Laya
This easy Halloween icebox cake is a no-bake layered dessert made with chocolate sandwich cookies, homemade whipped cream, orange food coloring, and spooky Halloween toppings. Make it ahead, chill overnight, and serve a festive dessert that slices like cake.
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Prepr Time 25 minutes
8 hours
ToTal Time 8 hours 25 minutes
Type of plate Dessert
kitchen American
Serving 12

Ingredients
  

  • 3 cups cold heavy whipping cream
  • ½ cup powdered sugar
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • Orange gel food coloring optional
  • 36 to 40 chocolate sandwich cookies
  • ¼ cup crushed chocolate sandwich cookies optional for topping
  • ¼ cup Halloween sprinkles
  • Candy eyes candy pumpkins, or other edible Halloween decorations, optional

Instructions
 

  • Chill a large mixing bowl and the beaters of a hand mixer for 10 to 15 minutes.
  • Add the cold heavy whipping cream, powdered sugar, vanilla extract, and salt to the chilled bowl. Beat on medium-high speed until medium-stiff peaks form. Do not overwhip.
  • Fold in a few drops of orange gel food coloring, if using, until the whipped cream reaches your desired shade.
  • Spread a thin layer of whipped cream across the bottom of a 9-by-13-inch baking dish.
  • Arrange a single layer of chocolate sandwich cookies over the cream, breaking cookies as needed to fit.
  • Spread about one-third of the remaining whipped cream evenly over the cookie layer.
  • Repeat with two more layers of cookies and whipped cream, finishing with whipped cream on top.
  • Cover the dish tightly and refrigerate for at least 8 hours or overnight.
  • Before serving, decorate with crushed cookies, Halloween sprinkles, candy eyes, candy pumpkins, or other edible decorations.
  • Slice cold and serve immediately.

Notes

  • Whipped topping option: Replace homemade whipped cream with two 8-ounce tubs of thawed whipped topping.
  • Chilling time: Chill for at least 8 hours. Overnight chilling produces the softest, most cake-like cookie layers.littlesweetbaker+2
  • Decorating tip: Add candy eyes and colored sprinkles shortly before serving to help prevent color bleeding.
  • Storage: Cover and refrigerate leftovers promptly. Refrigerate perishable foods within 2 hours and use leftovers within 3 to 4 days; this cake has the best texture within 2 to 3 days.fsis.usda+2
  • Freezing: Freezing is not recommended because whipped cream and cookie layers can change texture after thawing.
  • Pan option: Make a smaller cake in a loaf pan; use about half of the ingredients and line the pan with plastic wrap for easier removal.