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. 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.
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.
To help keep this Oreo Cake low in points use a light whipped topping or fat-free whipped topping.
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.
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.
Other Dessert Recipes
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- 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 1/3 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: Fridge
- Cuisine: American
- Serving Size: 1 slice
Keywords: icebox cake