Icebox Cake Recipe
No-bake, no fuss, just pure cookies-and-cream magic! This Oreo icebox cake is a recipe I’ve tested and trusted for years. Minimal effort, maximum crowd-pleasing payoff.
Servings: 12 slices
Ingredients
- 2 cups (473ml) milk
- 3 (8oz) containers cool whip
- 2 (18.12oz) packages Oreos Family Size
- Additional oreos chocolate sauce or chocolate shavings for decoration
Instructions
- On a serving platter, spread a small amount of Cool Whip in a rectangular shape—this will help hold the first layer in place.3 (8oz) containers cool whip
- Place the milk in a container - you will dip each oreo in the milk before assembling. This will help soften the cookie, otherwise the oreos will still be crunchy after refrigerating.2 cups (473ml) milk
- Arrange 18 Oreos on top of the cool whip in a 3x6 rectangle. Spread a layer of Cool Whip over the Oreos to cover them completely.2 (18.12oz) packages Oreos
- Repeat the process, dipping oreos in milk and alternating layers of Oreos and Cool Whip.
- Once all layers are assembled (I got 5 layers of Oreos), cover the entire cake with a final layer of Cool Whip. Refrigerate for at least 9 hours to allow the cookies to soften. Before serving, add crushed oreos, chocolate sauce or chocolate shavings.Additional oreos
Nutrition
Serving: 1slice | Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 61mg | Fiber: 0.001g | Sugar: 2g | Vitamin A: 66IU | Calcium: 50mg