Introduction

The Oreo Icebox Cake is a simple, no-bake dessert that’s perfect for any occasion. Layers of Oreo cookies and whipped topping soaked in milk create a creamy, crunchy treat that melts in your mouth.

The image shows a close-up of a three-layer square dessert placed on a white plate with a glossy finish. The bottom layer is a dark, crumbly chocolate crust, followed by a thick, creamy white layer with dark specks throughout, suggesting cookies and cream filling. Above this is another thin dark chocolate layer, then topped with a thick, fluffy white cream layer, also speckled with dark bits. On the top, there are drizzles of dark chocolate sauce running vertically, along with small crumbles of chocolate cookies. The plate sits on a surface with a white marbled texture, and the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 Oreo cookies (Double Stuf or regular)
3 8-ounce tubs Cool Whip, thawed
1½-2 cups milk
Chocolate sauce for drizzling (optional)

Instructions

Step 1: Flatten the Oreo cookies slightly by pressing them down with your hand or the bottom of a glass.
Step 2: Quickly dip each cookie into the milk for about 1 second, making sure not to soak them too long or they will become soggy.
Step 3: Arrange a layer of dipped Oreos in the bottom of a 9×13 inch pan or similar sized dish.
Step 4: Spread a layer of Cool Whip evenly over the Oreo layer.
Step 5: Repeat the layering process: cookies dipped in milk, then Cool Whip, until all cookies are used, finishing with a layer of Cool Whip on top.
Step 6: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Step 7: Before serving, drizzle chocolate sauce over the top if desired.

Tips & Variations

For a richer flavor, you can use chocolate milk instead of regular milk for dipping the cookies.
Try adding a layer of sliced strawberries or bananas between the cookie and Cool Whip layers for a fruity twist.
Letting the cake chill overnight helps the cookies soften and the flavors meld perfectly.

Storage

Store the Oreo Icebox Cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3 days. For best texture, consume within this time frame. Reheating is not recommended as this dessert is best enjoyed chilled.

How to Serve

A piece of layered Oreo cream dessert is served on a white plate with a white marbled background. The dessert has three distinct layers: two thick dark chocolate Oreo crust layers on the top and bottom, with a thick white cream layer filled with crushed Oreo bits sandwiched in the middle. The top cream layer is generously drizzled with rich chocolate sauce in stripes and sprinkled with chunks of crushed Oreos. Cream appears fluffy and speckled with Oreo crumbs, while the dark crusts look dense and moist. Some cream and melted chocolate drizzle drip down the sides, and crumbs are scattered on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cookies besides Oreos?

Yes, you can substitute with similar sandwich cookies or chocolate wafers, but Oreos are preferred for their flavor and texture in this cake.

Do I have to use Cool Whip or can I use whipped cream?

You can use homemade or store-bought whipped cream as a substitute, but Cool Whip ensures a more stable texture and longer shelf life in the cake.

Oreo Icebox Cake Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

A no-bake, creamy and indulgent Oreo Icebox Cake made by layering Oreo cookies with whipped topping and milk, chilled until set. This classic dessert is easy to prepare and perfect for chocolate lovers looking for a cool, refreshing treat.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Cookies

90 Oreo cookies (Double Stuf or regular)

Whipped Cream

3 8-ounce tubs Cool Whip, thawed

Others

1½–2 cups milk
Chocolate sauce for drizzling (optional)

Instructions

Preparation of Ingredients: Begin by thawing the Cool Whip tubs until they are soft and spreadable. Line a large rectangular or square pan suitable for refrigeration.
Layering the Oreos: Arrange a layer of Oreo cookies evenly at the bottom of the pan. The cookies should cover the surface completely to form the base of the cake.
Add the Cool Whip: Spread a generous layer of Cool Whip over the cookies, ensuring the layer is thick enough to create a creamy contrast to the crunchy cookies.
Milk Soaking: Lightly drizzle or brush the milk over the Oreo layer to soften the cookies for a cake-like texture. Use just enough to moisten without soaking too much.
Repeat Layers: Continue layering Oreos, then Cool Whip, and drizzle with milk until all ingredients are used, finishing with a thick layer of Cool Whip on top.
Chilling: Cover the cake and refrigerate for at least 4 hours, preferably overnight. This allows the cookies to soften completely and the flavors to meld.
Serving: Before serving, optionally drizzle chocolate sauce over the top for added flavor and decoration. Slice into squares and serve chilled.