Description
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.
Ingredients
Scale
- 40 Oreo cookies
- 1 (12 oz) container Cool Whip, thawed
- Milk for dipping the Oreos
- chocolate sauce if desired
Instructions
- 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.
Notes
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.
Nutrition
- Serving Size: 1 slice
- Calories: 163
- Sugar: 14g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g