Name: Easy Oreo Icebox Cake
Prep time: 20 min
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 cups heavy whipping cream, cold; ½ cup powdered sugar; 1 tsp pure vanilla extract; 1 package Oreo cookies (about 36 cookies)

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This Oreo icebox cake is the ultimate no-bake dessert. With only four ingredients and minimal effort, I can create a layered treat that tastes just like milk-dunked Oreos. The cookies soften beautifully in the refrigerator, blending perfectly with homemade whipped cream for a creamy, dreamy cake that always impresses.

Why You’ll Love This Recipe

I love this Oreo icebox cake for several reasons:

It takes just four simple ingredients that I almost always have on hand.
It’s a no-bake recipe, which makes it perfect for hot summer days when I don’t want to turn on the oven.
I can easily switch things up by using different cookies or flavored whipped creams, making it as versatile as I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream
Powdered sugar
Pure vanilla extract
Oreo cookies

Directions

I line a 9.5 x 5-inch loaf pan with plastic wrap, leaving an overhang on all sides.
I make the whipped cream by beating cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
I spread a thin layer of whipped cream on the bottom of the loaf pan, then add a layer of Oreos, cutting some to fit if needed.
I continue layering whipped cream and Oreos until I have seven alternating layers, ending with whipped cream.
I fold the plastic wrap over the top and refrigerate the cake for at least 8 hours, preferably overnight.
When I’m ready to serve, I turn the cake out onto a plate, peel off the plastic wrap, garnish with crushed Oreos, slice, and enjoy.

Servings and timing

This recipe makes about 12 servings. It only takes me around 20 minutes to prepare, and the cake needs at least 8 hours in the refrigerator to set, making the total time about 8 hours and 20 minutes.

Variations

I like to get creative with this recipe by swapping the Oreos with other cookies like graham crackers, Biscoff, or chocolate chip cookies. For a flavor twist, I sometimes mix cocoa powder into the whipped cream to make a chocolate version or add fresh berries for a fruity layer. Seasonal Oreos (like mint or pumpkin spice) also make this cake fun and festive.

Storage/Reheating

I store leftovers in the refrigerator for up to 2 days, tightly wrapped to keep the whipped cream fresh. If I need to make it further in advance, I freeze the assembled cake for up to one month and let it thaw overnight in the refrigerator before serving.

FAQs

Can I use Cool Whip instead of homemade whipped cream?

Yes, I can swap the whipped cream for Cool Whip if I want to save time.

Can I double this recipe?

Yes, when I need a bigger dessert, I double the ingredients and assemble it in a 9×13-inch pan.

How far in advance can I make Oreo icebox cake?

I usually make it the day before I need it, since it sets best overnight. It can be stored for up to 2 days in the fridge or frozen for up to a month.

What is an icebox cake?

An icebox cake is a no-bake dessert made of layers of cookies and cream that soften in the fridge into a cake-like texture. The name comes from the early 20th-century “iceboxes,” which were the original refrigerators.

How do I make a chocolate version of this cake?

I add about 1/3 cup of cocoa powder to the whipped cream mixture when I beat it with the sugar. This makes the cream rich and chocolaty.

Conclusion

This easy Oreo icebox cake is one of my go-to desserts when I want something quick, impressive, and crowd-pleasing. I love how the Oreos soften into a cake-like texture and how versatile the recipe is. Whether I make it classic or add a twist, it always disappears fast at gatherings.