Cherry Oreo Icebox Cake
A layered no-bake Cherry Oreo Icebox Cake made with Oreo cookies, cream cheese, Cool Whip, and cherry pie filling—simple, creamy, and elegant.
12 Servings
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
To prepare this Cherry Oreo Icebox Cake as gluten-free, substitute the Oreo cookies with certified gluten-free chocolate sandwich cookies. Ensure the cherry pie filling and whipped topping are labeled gluten-free, as some brands may contain additives.