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–+ servings
A piece of oreo chocolate cake on a plate
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4.75 from 4 votes

Oreo Icebox Cake

Oreo Icebox Cake is the perfect dessert for summer. Made with layers of Oreo cookies, a creamy chocolate filling and whipped cream.
Prep Time15 minutes
Chilling6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 9 pieces
Author: Kristin Maxwell

Ingredients

Filling

  • 4 oz semi-sweet chocolate chopped into small pieces
  • 1 cup heavy cream/whipping cream*
  • 8 oz cream cheese full-fat, brick style
  • 1/2 cup powdered sugar
  • 32 Oreo Cookies
  • 1/2 cup milk* for dipping the cookies in

Topping

  • 3/4 cup heavy cream*
  • 2 tablespoons powdered sugar*
  • 4-6 Oreo cookies chopped

Instructions

Chocolate Filling

  • Add the chopped chocolate to a heat proof bowl. Microwave for 45 seconds on medium power (not high/regular power or the chocolate will burn), remove from the microwave and stir. Repeat the process until the chocolate is melted.
  • In a large bowl, beat the heavy cream until stiff peaks form and you have whipped cream.
  • In a separate large bowl, beat the cream cheese until soft. Then beat in the melted chocolate and powdered sugar.
  • Gently fold the whipped cream into the cream cheese mixture until smooth.
  • Spread 1-2 tablespoons of the chocolate filling onto the bottom of an 8x8 inch pan.
  • Gently dunk each Oreo cookie in the milk, shake off the extra milk, and place in a layer on the bottom of the pan with 4 rows of 4 cookies.
  • Spoon the rest of the chocolate filling over top, and smooth.
  • Gently dunk the rest of the Oreos in the milk and place a layer on top of the chocolate filling, pressing the cookies down gently.
  • Place in the fridge as you make the topping.

Topping

  • Beat the cream and powdered sugar until stiff peaks form.
  • Spread the whipped cream over top of the icebox cake and sprinkle with chopped Oreos.
  • Place in the fridge to set for at least 6 hours before serving.

Notes

  1. Heavy cream/whipping cream can be substituted with thawed Cool Whip. If using Cool Whip, you do not need to add powdered sugar to the topping (but still use powdered sugar in the chocolate filling).
  2. The milk DOES NOT go into the chocolate filling. It is only used to dunk the Oreo cookies in. Dunking the Oreo cookies in milk is necessary so that the cookies soften and you can slice the cake.
  3. Recipe can be doubled and made in a 9x13 inch pan. 
  4. Store the cake covered in the fridge for up to 4 days. 

Nutrition

Calories: 403kcal | Carbohydrates: 24g | Protein: 4g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 149mg | Potassium: 170mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1047IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

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