Red White & Boom Icebox Cake
Ingredients
Scale
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping
- 1 package Oreo Firecracker Pop cookies
- 1/3 cup strawberry preserves
- 1/3 cup blueberry preserves
- Patriotic sprinkles
- Fresh sliced strawberries, for topping
Instructions
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Fold in the whipped topping until the mixture is light and fluffy.
- Spread a thin layer of filling into the bottom of an 8×8 dish.
- Add a layer of Oreo Firecracker Pop cookies.
- Spread another layer of filling over the cookies. Spoon half of the strawberry preserves and half of the blueberry preserves over the top, then lightly swirl them into the filling.
- Repeat the layers one more time.
- Finish with crushed cookies and patriotic sprinkles.
- Refrigerate for at least 6 hours, preferably overnight, until the cookies soften into a cake-like texture.
- Top with fresh sliced strawberries before serving.
Find it online: https://lifeandsprinkles.com/red-white-boom-icebox-cake/