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–+ servings

Oreo Icebox Cake

5 from 1 vote
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.
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Prep Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 10 minutes
Servings: 15
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Pour milk into a shallow bowl. Dip each Oreo cookie quickly in the milk (just a few seconds) to soften slightly.
  2. Arrange 30 dipped Oreos in the bottom of a 9x13 baking dish.
  3. Spread one entire tub of Cool Whip evenly over the Oreo layer.
  4. Repeat the process two more times: dip 30 Oreos, layer them in the dish, spread Cool Whip on top.
  5. Your final layer should be Cool Whip. If desired, drizzle with chocolate sauce or sprinkle crushed Oreos on top.
  6. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
  7. Slice and serve cold. Store covered in the refrigerator for up to 5 days.

Notes

  • Don't over-soak the Oreos - they should be slightly softened but not falling apart
  • Can be frozen for up to 30 days. Thaw in refrigerator before serving
  • Try different Oreo flavors for fun variations
  • Homemade whipped cream can be substituted but may become slightly runny

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