Oreo Icebox Cake
The ultimate dessert for any gathering, Oreo Icebox Cake combines rich layers of chocolatey cookies and creamy filling for a delightful treat. Easy to make and perfect for summer, it’s a crowd-pleaser that will satisfy your sweet cravings. Make it tonight for a deliciously chilled dessert!
Equipment
- 8 x 8-inch baking pan
Ingredients
- 2 packages Oreo cookies party-size package
- 2 packages instant vanilla pudding mix
- 3-1/4 cups whole milk divided
- 18 ounce frozen whipped topping thawed, divided
Instructions
- Line your 8 x 8-inch baking pan with parchment paper, ensuring there's an overhang. This will make it easier to lift the cake out later. This initial step is crucial for a clean release.
- Scoop out 1 heaping cup of whipped topping from the container and set it aside for later. This will be used as a final layer on the cake.
- In a mixing bowl, add both packages of instant vanilla pudding mix. While whisking, gradually pour in 2-1/4 cups of milk. It’s essential to whisk constantly so that the pudding thickens properly.
- Continue to whisk for 1 to 2 minutes until the mixture is smooth. The consistency should be thick yet creamy, perfect for layering.
- Gently fold in the remaining whipped topping until it's well combined. You want to keep it light and fluffy, so be gentle here.
- In a shallow bowl, pour the last 1 cup of milk. Dip each Oreo cookie in the milk, ensuring both sides are soaked but not overly soggy.
- Arrange a single layer of the milk-soaked Oreo cookies at the bottom of the prepared baking pan. If needed, break some cookies to fit them perfectly.
- Spread half of the pudding mixture over the layer of cookies, creating an even layer. This step is crucial for balancing the flavors.
- Add another layer of milk-soaked cookies on top, followed by the rest of the pudding mixture. Finish with a final layer of cookies to create a beautiful cake.
- Spread the reserved whipped topping over the top layer of cookies. This adds a lovely finishing touch.
- Cover the pan and refrigerate for at least 8 hours, or ideally overnight. This chilling time allows the cookies to soften, creating the cake's signature texture.
- Once ready to serve, lift the cake out of the pan using the parchment overhang. Cut it into squares using a sharp knife, wiping the blade between cuts for clean edges. For an extra touch, you can garnish with some crumbled Oreo cookies on top.
Notes
- Tip 1: You’ll need nearly two full party-size Oreo packages. You’ll likely have some left over, but it’s better to have extra than not enough.
- Tip 2: Use two boxes of regular instant pudding mix, not sugar-free, low-fat, or cook-and-serve. Make sure they’re the small 3.4-ounce boxes.
- Tip 3: Regular Cool Whip® gives the best texture. Light or sugar-free versions can turn watery.
- Tip 4: Warm a sharp knife under hot water, dry it off, and slice for clean edges.
- Tip 5: Keep the cake covered in the fridge. It’s best within 2 to 3 days. After that, it may start to get watery. Freezing is not recommended.