Nothing takes you on stroll down memory lane like an Oreo cookie—whether you twisted them apart as a kid, dunked them in milk, or snuck a few straight from the package, they’ve always been a treat worth savoring. So, what happens when you take those classic cookies and turn them into a show-stopping dessert? You get my Cookies and Cream Icebox Cake—a no-bake masterpiece that’s as simple as it is delicious.
This recipe layers chocolatey Oreos with a fluffy, creamy filling that sets up in the fridge into a dreamy slice of goodness. The best part? No oven required, which makes it the perfect dessert for warm days, last-minute gatherings, or when you just don’t feel like baking but still want something impressive. Each bite is cool, creamy, and packed with that signature cookies-and-cream flavor we all know and love.
If you’re looking for a crowd-pleasing dessert that requires minimal effort but delivers maximum flavor, this is it. Trust me—one slice and you’ll be hooked.
Ingredients
- 32 Oreos or chocolate cookie sandwiches.
- 16 oz cool whip
What You’ll Need
- 9 Inch Springform Pan
How to Make Cookies and Cream Icebox Cake
- This recipe is super easy, first layer cookies at the bottom of pan then cover them with an even layer of cool whip.
- Now top with another layer of cookies and more cool whip.
- Repeat process until ingredients are done (should be around 3 layers) then cover top with crushed cookies sprinkles.
- Cover the cake with plastic wrap and allow it to chill over night so cookies can soften to cake like texture.
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