You're going to love this simple and easy no bake oreo icebox cake recipe. It's so easy to make that even the kids can help! The hardest part is the patience to wait while it chills in the fridge.
Enjoying this cold oreo box cake is perfect in hotter summer months because no bake oreo cake is a perfect treat to enjoy when trying to beat the heat. It also goes great when served along side a cold refreshing glass of Oreo Milkshake.
It's called an icebox cake because this no bake cake needs time to chill in the fridge or freezer before serving. This helps the layers to set up and the cookies to soften to a delicious texture.
Why This Recipe Works
- Minimal ingredients. You'll only need 3 or 4 ingredients to make this recipe, which is great because that means shopping trips are minimal.
- Easy to make. This recipe is simple enough that the kids can help. Just dip some cookies in milk and assemble them in a pan. Just make sure to have extra Oreos on hand because they may not all make it to the assembly step haha.
- No cooking is required! No heat, no stoves, no microwave. This recipe is perfect for keeping cool all summer long.
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🥘 Ingredients
Oreo Cookies- You can use any flavor of oreo cookies for this recipe, but we like the original ones (or double stuffed).
Whipped Topping- Use a thawed container of whipped topping. You can use Regular, Lite, Truwhip, or even vegan whipped topping, and it'll still be great!
Milk- You will need some milk to help soften the cookies. Note that the amount of milk may vary since, technically, it won't all be used up.
Chocolate Sauce- You'll need some chocolate ice cream topping or chocolate syrup to drizzle. Use it as layers in this no-bake dessert and as a topping too.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make no bake oreo icebox cake with these simple step-by-step instructions:
Line the inside of a 9x5 bread pan with parchment paper for easier cleanup.
Dip your oreo cookies, one by one, into the milk and lay them flat at the bottom of the bread pan. You do not need to hold them in the milk. A simple dip is fine.
Cut cookies in half to fill in the gaps. Cookies are easier to cut before being dipped.
Spread about ⅓ of the whipped topping over the cookies.
Drizzle some chocolate sauce over the whipped cream.
Repeat the oreo layer (dip, lay, cut to fill).
Repeat the whipped cream layer with another ⅓ of the container.
Drizzle chocolate sauce.
Do your final layer of Oreo cookies and follow it up again with whipped topping, spreading out the final amount of whipped topping in the container.
Cover and chill in the freezer for 6 hours or overnight.
Remove the lasagna from the pan and place it in place with the bottom oreo layer presented on top.
Drizzle chocolate sauce over the top and add crumbled oreo cookies if desired.
Slice and serve.
🍴 Recipe Tips
When dunking your oreo cookies for this Oreo fridge cake, make sure not to hold them in the milk too long. You don't want the cookies to become soggy and mushy between your fingers, but you do want them to become fully submerged.
You will use odd amounts per layer as a bread pan will have narrow bottoms, and wider tops, so expect to use more cookies in the higher layers than you do in the bottom. You can cut cookies in half to help fill in gaps where the cookies won't fit as a whole.
DIY Whipped Topping
Whipping cream. If desired, you can swap out the whipped topping for homemade whipped cream. To do this, beat 1.5 cups of heavy whipping cream, 1 teaspoon of vanilla, and 3 Tablespoons of powdered sugar until stiff peaks form. Use in place of the whipped topping.
💭 FAQs
Oreo cookies are vegan so by using a dairy free milk to dunk your cookies and using a dairy free whipped cream you can make this recipe vegan-friendly.
While the name may make you think that this dessert needs to be frozen it's perfectly fine being left in the fridge. I like to freeze mine, though, because it makes it feel like we're eating an ice cream cake.
Yes! Absolutely! They now make a gluten free oreo cookie that can be used in this recipe. Perfect for those with allergies or sensitives to use gluten.
More great dessert recipes to try
- Cookies N Cream Milkshake
- No Bake Pumpkin Cheesecake
- Ice Cream Nachos
- 3 Ingredient Oreo Fudge
- Marbled Chocolate Chip Cookies
- Layered Tres Leches Cake
📖 Recipe
No Bake Oreo Lasagna
Equipment
Ingredients
- 1 pkg Oreo Cookies (about 40 cookies) ($3.48)
- 1 tub Whipped Topping, thawed ($0.99)
- 1 glass Milk, (1 measuring cup is fine) ($0.19)
- ¼ cup Chocolate Sauce ($0.09)
Instructions
- Line the inside of a 9x5 bread pan with parchment paper for easier clean up.
- Dip your oreo cookies, one by one, into the milk and lay them flat at the bottom of the bread pan. You do not need to hold them in the milk, a simple dip is fine.
- Cut cookies in half to fill in the gaps, cookies are easier to cut before being dipped.
- Spread about ⅓ of the whipped topping over cookies.
- Drizzle some chocolate sauce over the whipped cream.
- Repeat the oreo layer (dip, lay, cut to fill).
- Repeat the whipped cream layer with another ⅓ of the container.
- Drizzle chocolate sauce.
- Do your final layer of Oreo cookies and follow it up again with whipped topping, spreading out the final amount of whipped topping in the container.
- Cover and chill in the fridge for 6 hours or overnight.
- Remove lasagna from pan and place onto place with the bottom oreo layer presented on top.
- Drizzle chocolate sauce over the top and add crumbled oreo cookies if desired.
- Slice and serve.
Notes
Recipe Tips
- When dunking your oreo cookies for this Oreo fridge cake make sure not to hold them into the milk too long. You don't want the cookies to become soggy and mushy between your fingers but you do want them to become fully submerged.
- You will use odd amounts per layer as a bread pan will have narrow bottoms and wider tops so expect to use more cookies in the higher layers than you do in the bottom. You can cut cookies in half to help fill in gaps where the cookies won't fit as whole.
- Oreo cookies are vegan so by using a dairy free milk to dunk your cookies and using a dairy free whipped cream you can make this recipe vegan-friendly.
Storage
- While the name may make you think that this dessert needs to be frozen it's perfectly fine being left in the fridge. I like to freeze mine though because it makes it feel like we're eating an ice cream cake.
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