Oreo Icebox Cake

Okay, so I’m about to tell you about the easiest dessert I’ve ever made. Like, seriously easy. My neighbor asked me for the recipe last week and when I told her it was just three ingredients, she didn’t believe me. But it’s true!

This Oreo Icebox Cake has been my secret weapon for years. No oven, no mixer, no stress. And every single time I make it, people ask for seconds.

Why I Love This Recipe

I first made this for my daughter’s birthday party because I was running behind on everything. Needed something fast that kids would actually eat.

Threw this together in like 15 minutes, stuck it in the fridge, and completely forgot about it until the next day. Cut into it and thought “whoa, this actually looks legit.” Tasted even better than it looked.

Now it’s the only dessert I bring to potlucks. Everyone thinks I spent hours on it. Nope! Just stacked some cookies and cream together.

What You Need

Oreos – the big family pack with about 90 cookies. I always grab Double Stuf because why not? But regular ones work too.

Cool Whip – get three of those 8-ounce tubs. Let them thaw in your fridge before you start or you’ll be waiting forever.

Milk – whatever you’ve got. Whole milk, 2%, doesn’t matter.

That’s literally it. I told you it was easy.

How I Make It

Here’s what I do:

Pour some milk in a bowl. Not too deep, just enough to dunk a cookie.

Take an Oreo, dip it in the milk real quick – like 2 or 3 seconds – and put it in your 9×13 pan. Do this until you’ve got 30 cookies covering the bottom. They don’t have to be perfect. Mine never are.

Open one of those Cool Whip tubs and spread it all over the cookies. Get it in the corners and everything.

Do the whole thing again. More cookies, more Cool Whip. Then one more time.

You’ll have three layers of cookies and you’ll finish with Cool Whip on top.

Cover it up and stick it in the fridge. Leave it there overnight if you can. I know it’s hard to wait, trust me.

Things I’ve Learned

Don’t leave the cookies in the milk too long. I did that once and they got all mushy and gross. Just a quick dip.

The first time I made this, I tried to eat it after like 2 hours. Bad idea. It needs that full overnight sit so the cookies can soften up right.

Sometimes I drizzle chocolate syrup on top because it looks fancy. But honestly? It doesn’t need it.

My friend Sarah uses Golden Oreos and says it tastes like a vanilla cream cake. Haven’t tried it yet but it’s on my list.

Ways to Mix It Up

• After you’ve made the regular version, you can get creative:
• Those Birthday Cake Oreos with sprinkles on top – my kids go nuts for this version.
• Peanut butter Oreos if you’re into that. Some people drizzle peanut butter on top too.
• I’ve seen people add chocolate chips between the layers. Probably good but seems like overkill to me.
• One time I crushed up extra Oreos and put them on top just to make it look prettier. Worked out great.

Why This Recipe is a Winner

Look, I’m not a baker. I can barely make boxed brownies without messing something up.

But this? This I can do. And it looks like something from a fancy bakery when you slice into it and see all those layers.

It’s perfect for summer because you’re not heating up the whole house. Great for when you need to feed a bunch of people. And kids love helping make it – they get to dunk cookies in milk, which is basically their dream job.

Last time I made it for a cookout, someone asked if I used a special recipe from a cookbook. I was like “nah, I just stacked Oreos and Cool Whip.” They didn’t believe me until I walked them through it.

Make this once and you’ll probably make it a hundred more times. It’s just that good and that easy.