Christmas Cookies & Cream Icebox Dessert
Ingredients
Scale
- 1 box Little Debbie Christmas Tree Cakes (6 cakes)
- 12 oz cream cheese, softened
- 1½ cups heavy cream
- ⅜ cup powdered sugar
- 1½ teaspoons vanilla extract
- ⅜ teaspoon almond extract
- 1 cup Golden Oreos, crushed into small chunks
- ½ cup mini chocolate chips
- Chocolate syrup, for drizzling
- Holiday sprinkles, for topping
Instructions
- Beat the cream cheese in a large bowl until completely smooth. Add the heavy cream, powdered sugar, vanilla extract, and almond extract, then whip until thick, smooth, and holding stiff peaks.
- Line a standard loaf pan with parchment paper, leaving overhang on the sides so it’s easy to lift out later.
- Slice each Christmas Tree Cake lengthwise into two flat layers.
- Arrange a layer of cake slices on the bottom of the pan. Spread with a generous layer of the cream mixture, then sprinkle lightly with Golden Oreos and mini chocolate chips. Drizzle a small amount of chocolate syrup over the layer.
- Repeat the layers — cake, cream, Oreos, chocolate chips, and syrup — until the pan is full, finishing with a final layer of cream.
- Top with holiday sprinkles and an extra drizzle of chocolate syrup.
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Lift out using the parchment, slice into pieces, and serve chilled. The layers don’t have to be perfect. A little crumble is totally expected and still tastes amazing.