Description
This no-bake Oreo ice box cake is the perfect summer treat. Layered with crisp cookies and creamy filling, it’s a hassle-free dessert that chills into a delicious, crowd-pleasing centerpiece perfect for any backyard gathering.
Ingredients
Oreo Cookies (regular/thin) – 36–40
Heavy Cream (or Cool Whip) – 2 cups cold
Powdered Sugar – ½ cup (omit if using Cool Whip)
Vanilla Extract – 1 tsp (swap with chocolate extract if desired)
Cream Cheese – 8 oz (optional, for richer texture)
Instructions
Prepare the Filling: Beat 2 cups cold heavy cream until soft peaks form.
Add ½ cup powdered sugar and 1 tsp vanilla extract; whisk until stiff peaks form.
Layer the Cake: In a 9×13-inch dish, crumble 3–4 Oreos for an uneven base.
Spread a third of the cream mixture as the first layer.
Arrange Oreo cookies in a lattice pattern over the cream, avoiding crushing.
Repeat the layers of cream and cookies (2 more layers: cream, cookies, final cream layer).
Chill for Texture: Cover the dish with parchment paper.
Refrigerate for 4–6 hours (minimum 2 hours) until the cookies soften and the cream sets.
Finish with Finesse: Sprinkle Oreo crumbs atop the final cream layer for texture.
Drizzle with artisanal chocolate sauce before serving.
Notes
Substitute gluten-free Oreos if needed.
Use Cool Whip for an even easier, no-whipping version.
Chill overnight for best results.
Serve chilled and store in the refrigerator for up to 2 days.
- Prep Time: 20
- Category: Baking
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: one portion
- Calories: 340
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg