Description
This icebox cake features luscious layers of chocolatey oreos and fluffy cool whip, creating a delightful dessert that’s easy to prepare and perfect for gatherings or a sweet treat at home.
Ingredients
Scale
- 2 cups milk
- 3 (8oz) containers cool whip
- 2 (18.12oz) packages oreos, family size
- Additional oreos, chocolate sauce or chocolate shavings for decoration
Instructions
- Spread a small amount of cool whip on a serving platter in a rectangular shape to hold the first layer in place.
- Dip each oreo in milk to soften it before assembling.
- Arrange 18 dippped oreos on top of the cool whip in a 3×6 rectangle, then spread a layer of cool whip over the oreos.
- Repeat the process by dipping more oreos in milk and alternating layers of oreos and cool whip until all layers are assembled.
- Cover the top with a final layer of cool whip and refrigerate for at least 9 hours to soften the cookies before serving.
Notes
Letting the cake sit overnight in the refrigerator results in the best flavor and texture.
For extra chocolate flavor, top with crushed oreos, chocolate sauce or shavings before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg