Stay cool this summer and take this no-bake Oreo icebox cake to your next potluck! This easy summer dessert recipe is made with four simple ingredients – double stuffed Oreo cookies and homemade, sweetened whipped cream! Cookies and cream never tasted so good.
Why this recipe works
If you love cookies and cream then this is the dessert for you. This oreo icebox cake is so easy to make, only requires 4 ingredients, and to make it even better, it’s a no-bake dessert!
Oreo cookies are layered with homemade whipped cream and then refrigerated. This is where it turns into a “cake.” The cookies will soak up that luscious cream and soften into sponge-cake like layers. Looking for a more summer-y take on this dessert? Check out our lemon icebox cake or strawberry icebox cake!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
WHIPPED TOPPING – It’s best to use homemade whipped cream versus cool whip for this dessert. Of course, if you really want to shortcut you can use pre-bought whipped topping. But you can’t beat the flavor of homemade whipped cream and it really only takes minutes to (literally) whip up! It’s one of the reasons I love my KitchenAid Mixer so much. A handheld mixer works just as well, or even a whisk if you want to get in an arm workout.
COOKIES – Double stuffed Oreos ramp up the creaminess in this dessert. We’ve also made it with regular Oreos, but have found that the double stuffed Oreos provide better layers and stability to the icebox cake.
How to Make Oreo Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large mixing bowl using a stand mixer or hand mixer, beat cream, powdered sugar, and vanilla just until stiff peaks form, about 7-9 minutes. Be careful to not overmix.
- In a 13×9 pan or 3-quart dish, add a single layer of Oreos. You may need to break cookies in half for the ends, see photo below for reference. Top with 1/2 of the whipped cream.
- Repeat layers, ending with whipped cream.
- Cover and refrigerate for at least 6 hours or until cookies are softened. For best results chill overnight.
- To serve, top with crushed cookies. Other options include chocolate chips, caramel, or nuts.
EXPERT TIP – For the cleanest slices, pop in the freezer 30 minutes before serving.
Frequently Asked Questions
Yes, you can use Cool Whip in a pinch in place of the homemade whipped cream. Substitute the homemade version for 24 oz of premade whipped topping. It’s important to note that using Cool Whip will make this already sweet dessert even sweeter, so bear that in mind.
If you’re feeling fancy, you can top with caramel, chocolate chips, shaved chocolate, or any variety of nuts. I like to keep it simple and top with crushed Oreos right before serving for some crunch.
Yes, this dessert is actually best made beforehand. Plan ahead so you can refrigerate for at least 6 hours, but preferably overnight. I like being able to put this together ahead of time, but if you need it ready sooner you can dunk each cookie in milk as you make your layers so they will soften quickly. Allowing time in between making your icebox cake and serving lets the cookies soak up the whipped cream, making them soft and delicious.
Sink your teeth into a fluffy cloud of cookies and cream with this no-bake Oreo icebox cake! Perfect for summer potlucks or get-togethers, this dessert is sure to be a crowd pleaser.
More Dessert Recipes
- Fried Oreos
- Lemon Blueberry Icebox Cake
- No-Bake Oreo Cake
- Chocolate Lasagna
- Chocolate Icebox Cake
- Oreo Cupcakes
- Oreo Cheesecake
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Oreo Icebox Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 packages Double stuff Oreo cookies 15 oz each. You will only use 2 1/2 packages. The rest can be used for the crushed cookie topping
- 3 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla
- Crushed cookies chocolate chips, caramel or nuts for topping (optional)
Things You’ll Need
Before You Begin
- Homemade whipped cream can be substituted with 24 ounces of whipped topping.
- To soften cookies faster, dip each one in milk before placing in dish. Proceed with layers as noted above.
- For the best whipped cream, chill the metal bowl and whisk/beaters in the freezer for 15 minutes before whipping. Beat the heavy cream until medium to medium-stiff peaks form. You can tell they’re stiff when you pull out the whisk and the tip of the cream stands without curling over. Don’t whip past this point or you’ll end up with butter.
- To assemble, layer the cookies in a single layer. Top with whipped cream and repeat several times. I had 3 layers with 2 cups of whipped cream for each layer, but this will depend on the depth of the dish. You can make this in a 13×9 pan or any 3-quart dish. It would also be beautiful in a clear trifle bowl.
Instructions
- In a large mixing bowl, beat cream, powdered sugar, and vanilla just until stiff peaks form, about 7-9 minutes.
- In a 13×9 pan or 3-quart dish, add a single layer of Oreos. You may need to break your cookies in half to fit the sides depending on the size of your baking dish. Top with 1/2 of the whipped cream. Repeat layers, ending with whipped cream.
- Cover and refrigerate for at least 6 hours or until cookies are softened. For best results chill overnight. [See note for a quicker version].
- To serve, top with crushed cookies. Other options include chocolate chips, caramel, or nuts.
Nutrition
This post originally appeared here on May 1, 2018 and has since been updated with new photos and expert tips.
Amanda Davis
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Astra says
I made this recently, would totally recommend putting in a couple of the ores white part/creme into the whipped cream I you’re making it from scratch!! It added the perfect amount of sweetness to someone who doesn’t like sweets
Barbara says
I made this for a block party and it was the hit of the party! Everyone loved this the most of all the desserts that were there and it was so easy to make!
SuzieK says
if you make the whip cream you can control the sweetness. I think it is absolutely delicious!!! :)
Bj says
Way too sweet. Group of six all agreed, including two sweet toothed kids.
It went into the garbage.
kathy vautour says
can you use the gluten free oreo’s
Amanda Formaro says
Yes
Amanda W says
Hey Amanda, this is exactly what my dad wants for his birthday! How do you think this would hold up if I were to put in in a springform pan, pop it out and serve on a cake platter? Do you think if I put it in the freezer for an hour before that it would slice okay once out of the pan?
Sophie says
This looks and sounds really good! I will for sure make it! Thanks Amanda!
Angela says
It was delicious!! The whipping cream with just a touch of icing sugar made all the difference, since it wasn’t nearly as sweet as cool whip or some other similar sweetened whipping creams. It was a huge hit here with the fam I had over for supper last night!
Natalie says
YUM! I can definitely eat a whole pan of this beautiful icebox cake! Looks amazing!