White Chocolate-Lemon-Key Lime Oreo Ice Box Cake

I almost made a pie today. But what they say about pie (“easy as pie”) just isn’t always true, and I didn’t have the energy for it. Maybe I’m not supposed to tell you that, but what can I say; I’m honest. It’s just too darn hot out to be heating up my kitchen.

So I did the opposite: I made an ice box cake. Don’t be deceived by the word “cake” because there’s no baking required at all here. I didn’t have to touch my oven. Nope, the oven got the night off, and I had a cool kitchen when all was said and done.

I used the new Key Lime Pie Oreos to build this White Chocolate-Lemon-Key Lime Oreo Ice Box Cake. What makes it cake-y is, in fact, the act of chilling, not baking – hence the name. We layer the tangy Key Lime Pie Oreos with a smooth, cool, and creamy lemon-white chocolate filling, then let it do its thing in the fridge. By the time we take it out, it has softened and come together to be melt-in-your-mouth heaven.

Now, you see why I was eager to forgo baking a pie. This treat is stacked high with layers of refreshing, bright flavor, plus it looks so pretty and intricate. But do you know what I did to make it? I piled the layers together like Legos and called it a day. Now, that’s how you make dessert.

Part of being a Smart Cookie is working smarter, not harder.

A Few Tips Before You Get Cooking:

1. If you can’t find the Key Lime Oreos, you can use the Lemon Oreos too.
2. Your cream needs to be well-chilled in order to whip it. The same goes for the pudding mix; it won’t set up unless it’s cool.
3. Don’t worry about making this perfect. Ice box cakes are meant to have that homemade look.
4. The longer you chill this, the better it gets.

White Chocolate-Lemon-Key Lime Oreo Ice Box Cake
By The Smart Cookie Cook

Ingredients:

• 3 tbsp. + 1 cup chilled heavy cream, divided
• 8 oz. white chocolate, broken into small pieces
• 8 oz. sweetened condensed milk
• 8 oz. ice cold water
• 3 oz. Jell-O instant white chocolate pudding mix
• 2 tsp. vanilla extract
• 1/4 cup mascarpone cheese
• 2 tbsp. cornstarch
• 4 oz. Dr. Oetker Lemon Pie Filling & Dessert Mix (about 1/2 the package, doesn’t need to be exact)

Directions:

1. Place chocolate in a heat-proof bowl. Set aside.
2. Place 3 tbsp. cream in a microwave-safe bowl. Microwave on high for 35 seconds. Immediately pour over chocolate and let sit for two minutes before mixing together until completely smooth. If it’s not quite melted, place it in the microwave for 10 seconds then finish stirring.
3. In a large mixing bowl, whisk together melted chocolate, pudding mix, sweetened condensed milk, and water until it starts to thicken. Place in fridge to set up completely, about 10 minutes.
4. Meanwhile, in a medium bowl, beat together cream, mascarpone, cornstarch, vanilla, and pie filling mix with a hand mixer on high speed until stiff peaks form. It should be thick and fluffy.
5. Fold lemon whipped cream into thickened white chocolate mixture until evenly combined.
6. Spread a thin layer of filling onto the bottom of a large round plate. Place Oreos in a circle of about 10-12 Oreos. Cover with another layer of filling and smooth into an even layer. Proceed to the next layer of Oreos, making it smaller than the first by about 1 Oreo’s width. Continue stacking until all the filling is used.
   
7. Cover and chill in fridge for at least 8 hours or overnight. Enjoy.