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–+ servings
Oreo Cream Icebox Cake made with chocolate cream filled cookies, cream cheese and whipped topping is an irresistible dessert that's easy to make!
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Oreo Cream Icebox Cake

Prep Time20 minutes
Refrigerator Time12 hours
Total Time12 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 507kcal
Author: Donya Mullins

Equipment

Ingredients

  • 2

     15.5 oz. packages Oreo Cookies
  • 1 8 oz block cream cheese - room temperature
  • 1 15 oz can sweetened condensed milk
  • 2 8 oz Cool Whip tubs

Instructions

  • In a 9 inch, round, spring form pan, place a layer of Oreo cookies. Break cookies in half or quarters to fill in bottom of pan where needed. Set aside.
  • Using a hand or stand mixer, blend cream cheese and condensed milk until smooth. Fold in 8 oz (1 tub) of Cool Whip. Spoon cream mixture over cookies. Add a second layer of cookies (you should have several cookies left over) and repeat with cream layer. Cover and place in refrigerator for 12 to 24 hours.
  • Remove cake from refrigerator and top with 8 oz. of Cool Whip. Remove cream filling from 8 to 10 cookies. Place cookies in a ziptop bag and crush. Sprinkle cookie crumbles on top of cake. Remove ring from cake pan and serve immediately.
  • *** This cake can be made in a 9x13 inch dish if no spring form pan is available.

Nutrition

Calories: 507kcal | Carbohydrates: 58g | Protein: 6g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 348mg | Potassium: 257mg | Fiber: 2g | Sugar: 34g | Vitamin A: 518IU | Vitamin C: 0.03mg | Calcium: 75mg | Iron: 9mg