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The first time i made this icebox cake it was made with chocolate Oreos and it was for a college friends birthday. Of course it was not vegan, but at the time, neither was i – I was vegetarian. Since then i have tried to remake a lot of my favorite sweet treats vegan friendly and this is one of them. This Tropical Icebox cake will rock your socks and anyone you share it with. It was a show stopper the last time i made it and i guaranteed you will have the same reaction.
Ingredients
- 2½ tubs Cocowhip (or any vegan whipped cream)
- 3 packages of Golden Oreo’s or off-brand cookies
- 1½ cups Vegan Cream Cheese – Softened
- 1¼ cup Powdered Sugar – Sifted
- ¾ cup White Sugar
- 2 tsp Pina Extract
- ½ cup Oat milk
- 2 can’s of pineapple slices
Step- by- Step Recipe for No-bake Vegan Tropical Icebox Cake
First add your vegan-friendly cream cheese, pina extract, and white sugar into a mixing bowl; mix until it is fluffy!
Now add your powdered sugar a little bit at a time into the blender and blend slowly so it doesn’t go everywhere in your kitchen. Scrap down the sides & continue to mix until it’s smooth.
Originally, this recipe uses coolwhip. Being that this is a dairy-free cake(vegan), I swapped this for “cocowhip” which is a soy-based coolwhip.
Slowly beat it in with your peanut butter mixture! It basically becomes marshmallow fluff! Set aside
PRO TIP:
You can find a vegan coolwhip at most health food stores in your area
Now we begin to layer the cake!
First, we’re going to form the bottom of the cake by dipping Oreo’s into your plant-based milk (I used oat milk but any plant based milk will work). Dip and then put them onto the bottom of your springform pan – lined with parchment paper. Repeat until the entire bottom of the pan is covered with your Oreo crust layer.
Afterwards, add a layer of pineapple slices on top of oreo cookies.
Next, begin to spread the “mousse” (whipped cream mixture) over the pineapples until you create your second layer.
*Add enough mousse so you don’t see any pineapples.
Then, add another layer of more cookies on top!
Now add another layer of the pineapple following with another layer of mousse. This will create the sixth layer.
After laying the final layer of Oreos, add the rest of the pina colada mousse on top!
Now that you’ve successfully built this masterpiece, pop it into the freezer for 2-3 hours.
I personally left it overnight because it was hot here in DC and i had to travel an hour to the office with it.
I decorated the top with some pineapple chucks and crushed Oreo’s and shredded coconut. But feel free to decorate it with whatever vegan options your little heart desires!
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In Conclusion
YOOOOO THIS CAKE IS SOOOO EASY AND BOMB.COM!!!! You will love making this mainly because its sooo cheap, super easy, and literally takes only an hour TOPS! Please share this recipe with your family and friends. Tag me on social media if you try it out!