Oreo Icebox Cake
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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Servings: 15
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
- Pour milk into a shallow bowl. Dip each Oreo cookie quickly in the milk (just a few seconds) to soften slightly.
- Arrange 30 dipped Oreos in the bottom of a 9x13 baking dish.
- Spread one entire tub of Cool Whip evenly over the Oreo layer.
- Repeat the process two more times: dip 30 Oreos, layer them in the dish, spread Cool Whip on top.
- Your final layer should be Cool Whip. If desired, drizzle with chocolate sauce or sprinkle crushed Oreos on top.
- Cover with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
- 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