Cherry Oreo Icebox Cake with layers of Oreos, cream cheese, Cool Whip, and cherry pie filling—an easy no-bake dessert that always impresses.
I’ll be honest—I didn’t set out to make a Cherry Oreo Icebox Cake. The first time it happened, I was basically standing in my kitchen with that “oh no, dessert’s due in an hour and my oven just died” look on my face. If you’ve ever hosted a family thing, you know the drill: you can forget the napkins, you can even forget the salad, but if you show up without dessert? Yeah, you’re never living that down.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I dug around the pantry. Oreos? Check. Cool Whip? Miracle. Cream cheese? Yep. And then—like a shiny can of hope—I found cherry pie filling in the back of the cabinet. It felt like fate. I layered everything together with more hope than skill, shoved it in the fridge, and crossed my fingers.
Hours later, I pulled it out, topped it with the cherries, and boom—my cousin actually asked if I’d bought it from a bakery. (Honestly, I was half-tempted to nod and let her believe it.) To this day, this Oreo and cherry icebox cake is one of those desserts my family won’t stop asking for. I call that a happy accident.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cherry Oreo Icebox Cake Recipe?
What I love most about this Cherry Oreo Icebox Cake is that it looks like you put in a ton of effort, but you and I both know it takes about 15 minutes and zero oven space. The Oreos soften up into these cake-like layers that trick people into thinking you baked something. The cream cheese adds a tangy little bite so it doesn’t taste like pure sugar. And those cherries? They’re basically the crown jewels on top.
It’s one of those no-bake desserts you keep in your back pocket for when you want to impress without… well, trying too hard. I mean, we’ve all got those days where “effort” looks more like opening a fridge than preheating an oven, right?
Ingredient Notes:
Before you throw everything into a dish, let’s talk about what’s actually going on here:
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Oreos – I used dark chocolate Oreos because they feel a little fancier, but honestly? Any Oreo works. Golden Oreos turn it into a completely different dessert.
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Cream Cheese – This is the glue that keeps everything creamy. Just make sure it’s softened—otherwise, you’ll be fighting it with your whisk. Been there.
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Sugar – A little goes a long way here. You don’t want it cloying sweet.
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Almond Extract – I like almond for the bakery vibe, but vanilla is the safe, classic move.
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Milk – Just for dunking the Oreos. Quick dip, don’t drown them.
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Cool Whip – Yes, the tub from the freezer section. You can absolutely whip your own cream if you’re feeling ambitious, but I rarely am.
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Cherry Pie Filling – The showstopper. It’s glossy, ruby red, and makes the whole thing look like a magazine dessert without you breaking a sweat.
How To Make Cherry Oreo Icebox Cake?
This is where it gets fun. Think of it as making a dessert lasagna.
Step 1: The Base
Whip together the cream cheese, almond extract, and sugar. Stir in a scoop of cherry pie filling. You’ll see little streaks of pink, which makes it look like you worked harder than you did.
Step 2: Fold in the Cool Whip
Take three cups of Cool Whip and fold, not stir, into the cream cheese mixture. Folding keeps it fluffy. Stirring makes it sad.
Step 3: Start Layering
Spread a little Cool Whip in the bottom of your dish—just enough so the Oreos don’t stick. Then dunk 16 Oreos quickly into milk (think toe-dip, not scuba dive). Lay them flat. Spread half the cream cheese mixture on top.
Step 4: Repeat the Magic
Do another Oreo dunk, another Oreo layer, then the rest of the cream cheese filling. You’re basically building dessert bricks.
Step 5: Top and Chill
Finish with the rest of the Cool Whip, smooth it out, and refrigerate at least 6 hours. Overnight is better, but I’ve definitely cheated before and sliced it early.
Step 6: The Finale
Right before serving, spoon the rest of the cherry pie filling over the top. It’s messy. It’s glossy. And it’s perfect.
Want To Save This Recipe?
Storage Options:
The nice thing about icebox cakes is that they just get better the longer they sit. Store this Cherry Oreo Icebox Cake in the fridge, covered, for 3–4 days. The Oreos soften into almost spongey, cake-like layers that make each bite better than the last. Freezing isn’t great—Cool Whip doesn’t thaw the same. So just keep it chilled and enjoy it while it lasts (which, if you live in my house, isn’t long at all).
Variations and Substitutions:
This recipe is forgiving. Play around with it a little:
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Different Oreos – Golden, Mint, or even the seasonal ones. You do you.
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Fruit Swap – Don’t like cherries? Try blueberry, raspberry, or strawberry pie filling.
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Whipped Cream – You can use homemade whipped cream instead of Cool Whip, just stabilize it with a little sugar so it doesn’t melt down on you.
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Add-ons – Chocolate pudding, chocolate chips, a drizzle of caramel… sometimes I go overboard, but that’s half the fun.
What to Serve with Cherry Oreo Icebox Cake?
This Cherry Oreo Icebox Cake kind of steals the spotlight on its own, but if you want to pair it:
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Coffee – Cuts the sweetness and makes you feel fancy.
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Vanilla Ice Cream – More dessert on dessert. Who’s complaining?
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After Something Savory – Honestly, this is chef’s kiss after pizza or barbecue. It balances all that salty goodness.
Frequently Asked Questions:
Do I have to use almond extract?
Nope. Vanilla works. But almond? It makes people tilt their heads and say, “What’s that flavor? It’s amazing.”
Can I make it ahead?
Yes, and you should. The longer it sits, the better those Oreo layers turn out.
Can I swap Cool Whip for whipped cream?
Sure thing, but stabilize it with powdered sugar. Otherwise, your pretty cake turns into a puddle.
And there it is—my Cherry Oreo Icebox Cake. A happy accident that turned into a family favorite. It’s quick, it’s pretty, and it makes you look like you’ve got your life together (even when you’re panicking in the kitchen). Honestly, I can’t decide if I love it more for the taste or the low-effort bragging rights.
So, what do you think—are you sticking with cherries, or are you tempted to go wild with blueberry or even strawberry?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cherry Oreo Icebox Cake
Ingredients
- 1 package dark chocolate Oreo cookies approximately 32 cookies
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ tsp almond extract
- ½ cup milk
- 16 oz container Cool Whip thawed
- 1 large can cherry pie filling
Instructions
Prepare the cream cheese mixture
- In a large mixing bowl, combine the softened cream cheese, granulated sugar, and almond extract. Beat until smooth. Incorporate 1 cup of cherry pie filling into the mixture until evenly blended.
Fold in whipped topping
- Gently fold 3 cups of Cool Whip into the cream cheese mixture until well combined and smooth. Reserve the remaining Cool Whip for assembly.
Prepare the base layer
- Spread 2 tablespoons of the reserved Cool Whip evenly across the bottom of an 8x8-inch baking dish to prevent sticking.
Layer cookies and filling
- Dip 16 Oreo cookies briefly into the milk, then arrange them in a single layer over the Cool Whip base. Spread half of the cream cheese mixture evenly over the cookies.
Repeat layering
- Dip the remaining Oreo cookies in milk and arrange them as a second layer. Spread the remaining cream cheese mixture evenly on top.
Finish with whipped topping
- Spread the reserved Cool Whip evenly over the final cream cheese layer. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the cookies to soften.
Garnish and serve
- Before serving, top the cake with the remaining cherry pie filling. Slice into portions and serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
