Eid Mooo Baaarak to all my family and friends celebrating Eid-ul-Adha! This year has shown us so many unique sights and one of them has been the 1000 pilgrims performing Hajj while practicing social distancing and wearing masks. SubhanAllah! How lucky are those pilgrims to be able to get this once in a lifetime opportunity to perform Hajj with such peace and no crowds. Alhumdulilah for all His blessings and mercy. Eid is tomorrow here in Philadelphia and we are planning to go to an Amish farm and pick out a sheep for slaughter. While we wait for our sheep to be picked up, we will be doing an Eid picnic at a nearby park. This is our first time doing this so we are all very excited. Hope it goes well.

It’s all fun and games there but the real work will begin when we bring all the meat home. Cleaning, making bags, storing all the meat and cooking some dishes for the Eid table will take up most of the evening tomorrow. Considering all this I wanted to create a dessert that is extremely easy, delicious and looks amazing! This Chocolate Oreo Icebox Cake is the ultimate Eid dessert! It’s packed with Oreos, Cookies & cream whipped cream, indulgent chocolate filling and more Oreos. The overnight refrigeration softens the Oreos to a cake-like texture which you will adore on every bite. Kids and grownups will go “Awwwww” on seeing this cute sheep! Best part – make it today, refrigerate overnight and it’s all ready tomorrow for your Eid table! Perfect! I’ve uploaded a video on my Instagram @Leena.ali to show you how easy it is to assemble this dessert. The only prep to do beforehand is to make the chocolate filling and refrigerate it for atleast 2 hours, preferably 4 hours. It needs to be very chilled when it’s time to assemble the dessert. I used marshmallows cut in halves and some cream to decorate the top. The black Betty Crocker writing gel is used to make the eyes and mouth. A small pink marshmallow is used for the cute nose. 💖

Leena’s Chocolate Oreo Icebox Cake

Serves 6-8

Chocolate filling:

• 1 1/3 cups heavy cream
• 7 ounces bittersweet chocolate, chopped fine
• 1 tsp vanilla extract
• Pinch of salt

Combine cream and chocolate in a microwave safe bowl and microwave at the melt function for atleast 4 minutes. Keep stirring halfway. Once melted, add in vanilla extract and salt. Cover and refrigerate for atleast 2 hours, preferably 4 hours. You can also refrigerate this up to one week if making in advance. When time to assemble the cake, beat the chocolate filling with a whisk for 30 seconds till thick. You can also use an electric beater. The consistency should be thick but spreadable.

Oreo Cream:

• 2 1/2 cups heavy cream
• 1/4 cup confectioners sugar
• 1 tsp vanilla extract
• Pinch of salt
• 8 Oreos crushed for mixing in the cream

Using an electric beater or a stand mixer fitted with a whisk attachment, whisk the cream for 3-4 minutes till nice and thick. Add in the confectioner’s sugar, vanilla and salt. Best till stiff peaks. Remove one cup of cream for decoration at the top. Add in the crushed Oreos in the rest and beat till stiff.

For assembling:

• 48 Oreos (2 packs)
• 2 packs of Marshmallows (I used Dandies Vegan Marshmallows from Whole Foods and cut them in halves)
• Two Oreos for the eyes
• Black food gel for the eyes and mouth

In a 9×13 inch dish, layer a little of the Oreo cream. Put 24 Oreos in a straight, tight line in the dish. Add the chocolate filling at the top and smooth it well. Layer another 24 Oreos. Add the rest of the Oreo Cream and smooth the top. Use the one cup of reserved cream to make the face. Add the eyes, nose and mouth. Assemble the marshmallows and fill the gaps with leftover cream. Cover with cling film tightly and leave overnight.

Serve chilled!

Eid MooBaaarak from the Ali Family! 💕