Oreo cookies, homemade whipped cream, and powdered sugar. This no-bake Oreo icebox cake is creamy, dreamy, and dangerously easy to make.
I’ll never forget the first time I made this Oreo Icebox Cake. I was standing in my kitchen on a hot summer night, hair up in a scrunchie, fan blasting full speed, trying to make dessert for a last-minute BBQ without turning my oven into the gates of Hades. The solution? This miracle of a cake.
No baking. No weird ingredients. No stress. Just cookies, cream, sugar, and magic. And y’all, the way it disappeared off the picnic table? I barely blinked and it was gone. Aunt Carla asked me if it was from a bakery. My cousin asked for the recipe. I, of course, played it cool. “Oh, it’s just something simple I whipped up.” (Lies. I was absolutely giddy.)
Why You’ll Love This Oreo Icebox Cake Recipe?
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It’s no-bake. You literally don’t have to turn on your oven. Not even a little bit.
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3 main ingredients. Unless you’re feeling extra and add vanilla, which I highly recommend.
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Looks like you tried way harder than you did. My favorite kind of recipe.
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Layers of actual joy. I mean… Oreos and whipped cream? Say less.
This is what I like to call a lazy genius dessert. It takes barely any effort but still gets “oohs” and “ahhs” like you’ve channeled your inner pastry chef.
Ingredient Notes:
Alright, here’s the rundown of what you need—and why it works.
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Oreo Cookies: The classic. Don’t mess with perfection. You’ll need about two family-sized packs… assuming you don’t snack while layering (good luck with that).
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Heavy Whipping Cream: The base of our fluffy cloud topping. Trust me—homemade > Cool Whip here.
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Powdered Sugar: Just enough to sweeten the cream without overpowering the Oreos.
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Vanilla Extract (Optional): Adds that cozy, something special vibe. You’ll notice if it’s missing.
How To Make Oreo Icebox Cake?
Step 1: Whip That Cream
Grab your cold cream, powdered sugar, and vanilla. Throw them in a big bowl and beat until you get stiff peaks—fluffy but not over-whipped. I’ve over-whipped mine before and it still turned out okay, so don’t stress.
Step 2: Layer It Up
Start with a layer of Oreos in a 9×13″ dish. Cover every little corner—break a few to fill gaps. Then add a thick layer of whipped cream. Repeat until you’ve got three layers of each. Pro tip: end with cream on top so you’ve got a beautiful snowy surface.
Step 3: Chill, Baby
Cover with plastic wrap and refrigerate for at least 6 hours. Overnight is better. That’s when the real magic happens. The Oreos soften into this dreamy, cakey texture and the whole thing just melds together.
Step 4: The Grand Finale
Right before serving, crush a few extra Oreos on top for texture and flair. Slice, serve, and don’t expect leftovers.
Want To Save This Recipe?
Storage Options:
Store this beauty in the fridge, tightly covered, for up to 4 days. The longer it chills, the softer the cookies get. Not a bad thing, just more cake-like. You can even freeze individual slices for an icy treat—just wrap them well.
Variations and Substitutions:
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Golden Oreos for a vanilla spin.
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Mint Oreos if you’re into that thin-mint life.
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Layer in sliced strawberries or bananas for a fruity surprise.
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Add a drizzle of caramel or fudge between layers if you’re feeling bold (and you should).
The base recipe is super forgiving, so don’t be afraid to play around. This cake can handle it.
What to Serve with Oreo Icebox Cake?
You could pair it with:
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A cold glass of milk (duh).
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Hot coffee for contrast.
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Fresh berries for something bright.
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Or my personal fave—a second slice. No judgment.
Frequently Asked Questions:
Can I use store-bought whipped topping?
Sure, but homemade whipped cream gives it a richer texture and flavor. Up to you.
How far ahead can I make this?
Make it the night before! It actually gets better the longer it sits.
Do I have to crush Oreos on top?
Not at all. But it adds that final “wow” factor. Plus, it’s fun.
If you’ve got cookies, cream, and 10 minutes, you can make this. Honestly, I don’t know a dessert that delivers more wow for less effort. The Oreo Icebox Cake is your “I forgot we had people coming over” solution, your “it’s too hot to bake” savior, and your “I just really need chocolate right now” best friend.
Go ahead—make it. Fall in love with it. And if you make a twist on it, tell me! I wanna hear how it turned out.
Now, who’s bringing the milk?
<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:
Oreo Icebox Cake
Ingredients
- 2 18.25-ounce packages Oreo cookies (approximately 96 cookies total)
- 3 cups heavy whipping cream chilled
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract optional
Instructions
Prepare the Whipped Cream:
- In a large mixing bowl or the bowl of a stand mixer, combine the chilled heavy cream, powdered sugar, and vanilla extract (if using). Beat the mixture on medium-high speed for approximately 5 to 7 minutes, or until stiff peaks form. The whipped cream should hold its shape but still appear smooth and light.
Assemble the First Layer:
- Using a 9x13-inch rectangular baking dish, arrange approximately 30 Oreo cookies in a single layer, covering the bottom entirely. Break a few cookies if needed to fill in gaps at the edges or corners.
Add the Cream Layer:
- Gently spread one-third of the whipped cream evenly over the layer of cookies, smoothing the surface with an offset spatula or the back of a spoon.
Repeat the Layers:
- Add a second layer of Oreo cookies, followed by another layer of whipped cream. Repeat this once more, finishing with the remaining whipped cream on top as the final layer.
Refrigerate:
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This resting time allows the cookies to soften and meld with the cream for the proper icebox cake texture.
Finish and Serve:
- Immediately before serving, crush the remaining Oreo cookies and sprinkle them over the top layer for garnish. Slice 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!
