No Bake Oreo Ice Box Cake

No Bake Oreo Ice Box Cake is a creamy and chocolatey layered dessert made with frozen whipped topping, cream cheese and Oreos. This is the perfect summer dessert!

Prep Time15

Chill Time4

Course: Dessert

Keyword: Oreo Ice Box Cake

Servings: servings

Calories: 110kcal

Author: Jessica & Nellie

Ingredients

2 family pkg oreo cookies (about 85 cookies)
8 oz cream cheese room temperature
16 oz whipped topping divided
1/4 cup chocolate sundae topping

Instructions

Mix together the cream cheese and 8 oz of the whipped topping until combined and smooth. This can be done with a stand mixer or electric hand mixer. Set aside.
Cover the bottom of a 9x13 pan with oreos (this should take 40 oreos). Drizzle with half the chocolate syrup topping.
Spoon the cream cheese mixture over the oreos and then spread to cover.
Press a second layer of Oreos onto the cream cheese layer.
Top the oreos with the remaining frozen whipped topping.
Garnish the top with any leftover cookies (crush them up). Drizzle with remaining chocolate syrup.
Refrigerate until serving. For best results, refrigerate over night. (Cookies will need to soften, so plan to make this recipe a day ahead!)

Notes

To replace Cool Whip with real whipped cream, use the cream cheese required in the recipe to make a stabilized homemade whipped cream!

8 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream.

Beat the whipping cream just until stiff peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.

A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

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