Oreo Icebox Cake
This Easy Oreo Icebox Cake is a creamy no-bake dessert layered with Oreo cookies and fluffy filling for the ultimate easy dessert recipe. Perfect for summer parties, family gatherings, potlucks, and make-ahead entertaining.
Servings: 15
Calories: 40kcal
Ingredients
- 2 packages Double Stuf Oreos
- 2 3.4 oz. packages Cheesecake instant pudding mix
- 4 cups milk
- 8 ounces Whipped topping (such as cool whip)
Instructions
- Line a 9x13 with parchment.
- Layer the entire bottom of the pan with Oreo cookies.
- In a large mixing bowl, whisk together pudding mixes and milk.
- Layer half of the pudding over the Oreo cookies.
- Add another layer of Oreo cookies over top, and top that with the remaining pudding mixture. Reserve 4-5 cookies for the topping later.
- Chill in the freezer for 2-4 hours.
- Top with the cool whip, a few crushed oreo cookies and serve.
Notes
- Refrigerate for at least 3- 4 hours before serving, or overnight if possible. You can also freeze for 2 hours as mentioned above.
- Don’t add the crushed Oreo topping until serving day so it stays crunchy.
Nutrition
Calories: 40kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 98mg | Sugar: 3g | Vitamin A: 105IU | Calcium: 80mg