This Oreo icebox cake requires only four ingredients, can be prepared in just 15 minutes, and is the perfect no-bake summer dessert. It’s great for feeding a crowd, so whip it up the next time you need dessert for a party, potluck, or summer BBQ!

Square slice of Oreo icebox cake on a white speckled plate with a forkful taken out of the corner.

When I was a kid, my grandma often made icbox cake; it was an easy dessert that graced her table on countless Sundays – two alternating layers of graham crackers and vanilla pudding, topped with crushed graham crackers. Sometimes, she’d throw Cool Whip on top, sometimes not. It was familiar, refreshing, and comforting. 

Here, I’m tweaking my grandma’s recipe for all of you fellow Oreo and cheesecake lovers! Instead of graham crackers, I use Double Stuff Oreos, and instead of vanilla pudding, I use cheesecake-flavored pudding. I threw a layer of Cool Whip on top for good measure, then drizzled it with chocolate sauce and chopped Oreos. 

Oreos weren’t something that my grandma stocked her pantry with regularly (she was more of a Keebler and Chips Ahoy lady), but if she were here today, there’s no doubt in my mind that she would love this!

Four Easy Ingredients

I love how incredibly easy and versatile icebox cakes are to make; these ingredients are all you need to put this no bake dessert recipe together. 

Ingredients needed for Oreo icebox cake prepped and labeled.

As always, be sure to check the recipe card for a full list of ingredients and quantities.

  • Oreo Cookies – I love using the double-stuff variety because of the additional creamy filling, but you can use regular Oreos (or your favorite chocolate wafers), too.
  • Cheesecake-Flavored Instant Pudding Mix – I love the Oreo and cheesecake flavor combination (I’ve made a whole Oreo cheesecake and Oreo cheesecake bars), so this pudding flavor was a no-brainer for me, but you can substitute other flavors if you’d like.
  • Milk – For mixing together the pudding mix. I like using whole or 2% milk.
  • Cool Whip – Or your favorite whipped topping. You can also use homemade whipped cream, if you prefer!

How to Make Oreo Icebox Cake

It’s so simple and only takes about 15 minutes!

Step #1: First Layer of Oreos – Line the bottom of a 9×13-inch pan with Oreo cookies, breaking them in half to fill any large gaps along the edges.

Step #2: First Layer of Pudding – Whisk one box of pudding mix with 2 cups of milk in a mixing bowl until thick and set, then pour the pudding mixture over the first layer of Oreo cookies, spreading in an even layer.

Side by side photos of Oreo cookies layered on the bottom of a baking dish, then mostly covered with pudding.

Step #3: Second Layer of Oreos – Place a second layer of Oreo cookies over the pudding, using half cookies to fill gaps again, if needed.

Step #4: Second Layer of Pudding – Whisk the second box of pudding with the remaining 2 cups of milk until thick and set, then pour over the second layer of cookies.

Step #5: Cool Whip Layer – Spread the Cool Whip in an even layer over the pudding. 

Side by side photos of Oreos covered in a layer of pudding, then topped with a layer of Cool Whip.

Step #6: Chill and Serve – Chill in the refrigerator for at least 4 hours, but preferably overnight. Garnish as desired and serve.

Topping Ideas

While this oreo ice box cake can absolutely stand on its own, I love decorating the top! I usually opt for crushed Oreos and a drizzle of chocolate sauce, but here are some additional ideas for garnishing:

  • Sprinkles
  • Mini chocolate chips
  • Drizzle of caramel sauce
  • Chopped nuts
  • Chocolate shavings
Overhead photo of baking dish topped with a layer of Cool Whip then crushed Oreos and hot fudge sauce.

Recipe Notes

  • Oreo Alternatives: Instead of Oreos, you can use your favorite thin chocolate chip cookies or any other wafer-style cookie. You could also go the route of my grandma and use graham crackers (traditional or chocolate!). Use different flavors to create countless variations.
  • Whipped Cream Variation: If you want to layer the Oreos with whipped cream instead of pudding, simply substitute homemade whipped cream (all you need to do is to whip heavy cream, powdered sugar, and vanilla extract to stiff peaks using a stand mixer or hand mixer).
  • Storage Instructions: Leftover icebox cake should be kept covered in the refrigerator for up to 3 days.
  • Freezing Instructions: This cake can be frozen; thoroughly chill it in the fridge for at least 4 hours, then cover the pan with a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 1 month; thaw in the refrigerator for a few hours or overnight.
A square slice of Oreo icebox cake on a white speckled plate.

More Icebox Cake Recipes

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Oreo Cheesecake Icebox Cake

Yield: 10 to 12 servings
Prep Time: 15 minutes
Freezer time: 4 hours
Total Time: 15 minutes
A riff on my grandma’s famous icebox cake, using Oreo cookies instead of graham crackers and topping the whole thing with Cool Whip.
4.28 (11 ratings)
Print Pin Rate

Ingredients

  • 2½ (2.5) boxes Double Stuff Oreos
  • 2 4-serving size boxes cheesecake-flavored instant pudding mix
  • 4 cups (976 ml) 2% milk
  • 8 ounce (226.8 g) tub Cool Whip
  • Chocolate syrup, for garnish

Instructions 

  • Line the bottom of a 9×13-inch baking dish with Oreos, breaking them to fill in any big gaps along the edges.
  • Whisk together 1 box of instant pudding with 2 cups of the milk for 5 minutes, or until the pudding thickens and appears set. Pour the pudding evenly over the layer of Oreos, using a rubber spatula to spread into an even layer.
  • Top with another layer of Oreos, again breaking them into pieces if needed to fill any large gaps.
  • Prepare the second box of pudding as you did the first, with the remaining 2 cups of milk. Pour the pudding over the 2nd layer of Oreos, spreading it into an even layer with a rubber spatula.
  • Top with the Cool Whip, using a spatula to spread into an even layer. Refrigerate for at least 4 hours. Prior to serving, garnish the top with chocolate syrup and chopped Oreos.

Notes

Nutritional values are based on one serving
Calories: 320kcal, Carbohydrates: 54g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 11mg, Sodium: 481mg, Potassium: 238mg, Fiber: 1g, Sugar: 39g, Vitamin A: 135IU, Vitamin C: 0.2mg, Calcium: 145mg, Iron: 2.8mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Dessert
Cuisine: American

This recipe was originally published in April 2013.

Photography by Dee Frances