An Oreo icebox cake is a simple no-bake dessert made by layering whipped topping and cookie wafers. While traditional icebox cakes often use graham cracker sheets, this version uses Oreo cookies. After chilling in the refrigerator overnight, the cookies soften and the dessert develops a cake-like texture.
This dessert comes together quickly and looks impressive when sliced—just three main ingredients. It’s perfect for potlucks, summer gatherings, or any time you want an easy, crowd-pleasing treat.
The term “icebox” dates back to the early 20th century and originally referred to a refrigerator that used ice to stay cold. Icebox cakes rely on chilling in the fridge so the layers meld and the cookies soften.
Ingredients Needed
- Oreo cookies – Use any variety you like. Traditional chocolate Oreos work well, but feel free to experiment with flavors (mint, golden, or thins). If you prefer a lighter option, Oreo Thins or reduced-fat Oreos can reduce richness.
- Cool Whip, thawed – Convenient and stable for no-bake desserts. You can substitute homemade whipped cream (whipped to stiff peaks) if preferred. One 12 oz container is enough for a single loaf pan or a 9×13 pan.
- Milk – For quickly dipping the Oreos so they soften slightly before layering. Use dairy or a lactose-free alternative if you prefer.
- Chocolate sauce (optional) – For drizzling on top or decorating with extra crushed Oreos.
See the recipe card below for exact quantities and measurements.
How to Make an Icebox Cake
Step 1: Quickly dip Oreos one at a time in milk and arrange them flat in a 9×5-inch loaf pan or a 9×13 pan to form the first layer. If needed, break or halve cookies to fill gaps.
Step 2: Spread about one-third of the Cool Whip evenly over the cookie layer.
Step 3: Repeat cookie and Cool Whip layers two more times, finishing with a layer of Cool Whip on top. Optionally sprinkle with crushed Oreos or drizzle with chocolate sauce.
Cover and chill in the refrigerator for at least 6 hours, but overnight yields the best texture. Slice into 8 servings.
This cake keeps well in the refrigerator for 3 to 5 days, so it’s great for making ahead.
Recipe FAQs
An icebox cake is a no-bake dessert made by layering cookies or wafers with whipped topping or custard and chilling it in a refrigerator (originally called an icebox). Chilling softens the cookies so the whole dessert takes on a cake-like consistency.
Icebox cakes became popular in the early to mid-20th century as household refrigeration became common. They remain a classic, easy-to-make dessert.
Store leftovers in an airtight container in the refrigerator. The cake will stay fresh for several days when kept cold.
Other Summer Recipes
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Traeger Smoked Pulled Pork
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S’more Quesadillas
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Brownie Dessert Pizza
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Blackstone BBQ Chicken
If you try this Oreo Icebox Cake, please leave a star rating and share your thoughts in the comments. I love hearing how the recipe turned out for you!
Oreo Icebox Cake
- Author: Jenna
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 8 to 10 servings
- Category: Easy
- Method: No Bake
- Cuisine: American
Description
An icebox cake is built from alternating layers of whipped topping and cookie wafers. Using Oreos adds a rich chocolate-and-cream flavor, and chilling lets the cookies soften into a cake-like layer.
Ingredients
- 40 Oreo cookies
- 1 (12 oz) container Cool Whip, thawed
- Milk for dipping the Oreos
- Chocolate sauce, optional
Instructions
- Dip each Oreo briefly in milk and arrange in a single layer in a 9×5-inch loaf pan or a 9×13 pan. Break cookies to fill gaps as needed.
- Spread one-third of the Cool Whip over the cookie layer.
- Repeat the cookie and Cool Whip layers two more times, finishing with Cool Whip on top. Garnish with crushed Oreos or chocolate sauce if desired.
- Cover and refrigerate for at least 6 hours or overnight before slicing.
Notes
This dessert is rich and not particularly low in points for weight-loss programs. Using lower-fat ingredients can reduce calories but the cake remains an indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 163
- Sugar: 14g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g