Three ingredients, a little stacking, and an overnight chill are all it takes to have an out-of-this-world No-Bake Oreo Icebox Cake for dessert!

This super easy dessert is a breeze to prepare and will thrill the chocoholics and Oreo fans in your life. Add whipped cream and Oreo Thins to your shopping list and you’re set to make a tasty Icebox Cake!

Oreo Icebox Cake on a white serving plate.

Why You Must Make

Oreos are a given at our house. They’re the go-to dessert when we’re out of my homemade treats, or gasp, when I’ve made something with nuts, mint, coconut, or caramel. Double Stuf is the preferred variety, but the traditional Oreos will do. I had never purchased Oreo Thins before making this Oreo Icebox Cake, but they were readily available.

  • With only 3 ingredients, you’ll have this ready for the fridge in no time!
  • This is a super easy dessert that doesn’t take long to make.
  • It needs to chill overnight, so it’s the perfect make-ahead treat for company!

Ingredient Notes

  • Oreo Thins – If these go out of production, Nabisco Famous Wafers would be a delicious substitution
  • Heavy Cream – Best for making whipped cream. It should have at least 36% fat. Single cream does not have the proper amount of fat, but whipping cream contains 36% and double cream contains 48%.
  • Powdered Sugar – I prefer sweetened whipped cream so I like to add sugar. Powdered sugar contains cornstarch which will stabilize the whipped cream.
Overhead view of Oreo Icebox Cake on a white plate with a gray napkin.

Expert Tips

An old-fashioned icebox cake is basically layered chocolate wafers and whipped cream. The moisture of the cream softens the cookies as they chill overnight in the refrigerator. Nothing easier than a 2 ingredient, no-bake dessert!

  • All this Oreo Icebox Cake recipe entails is arranging these svelte Oreos on a plate, topping them with billowy whipped cream, and repeating.
  • I sweetened my whipped cream slightly, but feel free to leave out the sugar as the Oreos will provide plenty of sweetness.
  • PRO-Tip: The most difficult part of this recipe is stacking the Oreos to make a level cake. Start with 3 Oreo Thins in the middle of your plate, then add a ring of 9 Oreos around those. Pipe on whipped cream and repeat.
  • PRO-Tip: Use a piping bag with a star tip to apply the whipped cream if you want a more formal-looking dessert. Alternatively, drop dollops of whipped cream over each Oreo, then top with the next layer.
  • Carefully eyeball each layer to make sure they’re level before adding the next! The chief Oreo eater in the house gave this cake his hearty approval.

Frequently Asked Questions

What is an Icebox Cake?

An icebox or refrigerator cake is a dessert made with cookies and cream. The cream softens the cookies when chilled overnight making for an easy, delicious dessert with minimal effort.

Where Did the Name Icebox Cake Originate?

In1930s when the icebox or refrigerator was a new appliance, the icebox cake was promoted in the US to encourage the adoption of refrigerators in home kitchens.

How Do You Cut an Icebox Cake

Once the cookies are softened it’s easy to use a knife to cut through the cake. Just wipe the knife clean between slices.

How to Make an Icebox Cake

The process is very simple. Wafer cookies, graham crackers, ladyfingers or other thin cookies are alternated with whipped cream. With an overnight stint in the refrigerator, the cookies soften due to the moisture in the cream and the simple combination becomes a delectable, sliceable dessert!

How Do You Store this Oreo Icebox Cake?

Due to the whipped cream, an icebox cake must be refrigerated. It will keep in the fridge for 2-3 days. They actually freeze well for up to a month. Just defrost overnight in the refrigerator.

Close view of oreo icebox cake recipe on a white plate.

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No Bake Oreo Icebox Cake Recipe

No Bake Oreo Icebox Cake Recipe

Prep Time 20 minutes
Total Time 20 minutes
Yield 8 servings

A super easy no bake icebox cake with 3 ingredients. Adapted from Hugs & Cookies.

Ingredients

  • 2 boxes Oreo Thins
  • 2 cups heavy cream
  • 1/2 cup powdered sugar, sifted, optional

Instructions

  1. Beat the cream to soft peaks, adding sifted powdered sugar if desire.
  2. Arrange a layer of cookies on small, round cake plate, making a circle. I used 12 per layer.
  3. Spread or pipe on cream and repeat placing cookies in a circular pattern
  4. Chill overnight, then cut into slices and serve!

Notes

Total time does not include overnight chilling.

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Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 237Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 67mgSodium: 23mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

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