An Oreo icebox cake is layers of whipped topping and cookie wafers. Typically graham cracker sheets are used but Oreo cookies were used in this recipe. The cookies become soft when the cake sets in the fridge overnight and almost resembles the texture of cake.
They take no time to make and when you cut into it the layers look super fancy.
Icebox aka as cold closet is an old term used for refrigerators way back in the 1930s. When I first heard of this recipe, I thought it was another fancy name for the freezer but nope it’s the fridge! Ha.
- Oreo cookies - Graham cracker sheets or chocolate wafer cookies are typically used in icebox cakes but any type of store-bought cookie will work for this cake. Since there are so many varieties and flavors of Oreos on the market now try switching it up with the different flavors. Make a Mint Oreo Icebox Cake and flavor the whipped topping with some mint extract and dye it green.
- Use reduced-fat Oreos or Oreo Thins to make the cookie layer lighter for WW.
- Cool Whip, thawed - I like to use Cool Whip because it is convenient and the cake takes no time to make. Whipped cream is generally beaten until stiff peaks form and can be used if you do not like Cool Whip. You will need 1 12 oz container of cool whip for one bread loaf pan.
- Milk for dipping the Oreos - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Chocolate sauce if desired - this is an optional topping
- See the recipe card below for a full list of ingredients and measurements.
How to Make an Icebox Cake
Dip Oreo Cookies in milk one by one and lay flat in a 9×13 pan or bread loaf pan.
Spread ⅓ of the Cool Whip over the Oreos. Repeat this process 2 more times, finishing with a layer of Cool Whip on top.
If desired drizzle chocolate sauce on top, or extra crushed Oreos.
Cover and chill in the refrigerator for 6 hours or overnight.
This cake will last in the fridge for 3 to 5 days, so it can be made ahead of time.
Slice into 8 equal servings.
An icebox cake is a type of no-bake dessert that dates back to the early 20th century. The name "icebox" comes from the fact that these cakes were traditionally made by layering cookies or wafers with whipped cream or custard, and then chilling the cake in an icebox (an early type of refrigerator that used ice to keep food cold). As the cake chilled, the cream or custard would soften the cookies, creating a cake-like texture.
Icebox cake is a classic American dessert that has been enjoyed for over a century. The exact date when the dessert was first created is not clear, but it is believed to have originated in the early 1900s. The dessert gained popularity in the United States during the 1920s and 1930s, when refrigerators became more common in households.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
Other Summer Recipes
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An icebox cake is layers of whipped topping and cookie wafers. Typically graham cracker sheets are used but Oreo cookies were used in this recipe.
- 40 Oreo cookies
- 1 (12 oz) container Cool Whip, thawed
- Milk for dipping the Oreos
- chocolate sauce if desired
- Dip Oreo Cookies in milk one by one and lay flat in a 9×5 in bread loaf pan to fill one bottom layer of the cake. Cut the Oreos in half to fill missing holes.
- Spread ⅓ of the whipped topping over the Oreos. Rep
- Repeat this process 2 more times, finishing with a layer of Cool Whip on top and more crushed up Oreos if desired.
- Cover and chill in the refrigerator for 6 hours or overnight.
Not WW friendly. I tried to figure out a low point version of this but even with the fat-free cool whip and Oreos the points were too high to be considered a low point dessert.
- Category: Easy
- Method: No Bake
- Cuisine: American
- Serving Size: 1 slice
- Calories: 163
- Sugar: 14g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
Keywords: icebox cake