Oreo Cake

Simple No-Bake Oreo Icebox Cake

This recipe is also known as an Oreo Dream, or Oreo Delight.

Yields: 12-15 servings Prep Time: 15 minutes Chill Time: 6 hours (or preferably overnight)

Ingredients

• 1 package (14.3 oz or about 36 cookies) Oreo Cookies
• 1 container (8 oz) Cream Cheese, softened to room temperature
  
• 1 container (12 oz or 16 oz) Frozen Whipped Topping (like Cool Whip), thawed in the refrigerator
  
• 1/2 cup Powdered Sugar (Confectioners’ Sugar)
  
• 1 teaspoon Vanilla Extract (optional, but recommended)
  
• 1/4 cup Milk (optional, for dipping the Oreos)

Equipment

• 9×13 inch baking dish or a 9-inch springform pan
  
• Mixing bowl
• Electric mixer (handheld or stand mixer) or a whisk

Instructions

1. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract (if using) together until smooth and creamy.
2. Fold in Whipped Topping: Gently fold in about half of the thawed whipped topping into the cream cheese mixture with a spatula. Mix until no white streaks remain. This is your cake filling.
3. Create the Base Layer: Spread a very thin layer of the cream cheese/whipped topping mixture on the bottom of your 9×13 inch dish. This prevents the first layer of cookies from shifting.
4. Layer the Cookies:
   • Option 1 (For Softer Cake): Briefly dip each Oreo in milk (just a quick dunk, don’t let it get soggy).
     
   • Option 2 (No Dipping): Just use the whole cookies as is. They will still soften in the cream, it just might take a little longer.
   • Arrange a single layer of the dipped or plain Oreos across the bottom of the pan, covering the cream layer completely. You may need to break a few cookies to fill in gaps.
5. Add the Middle Layer: Spread about half of the remaining cream mixture evenly over the layer of Oreos.
6. Add a Second Cookie Layer: Repeat the process: arrange a second single layer of Oreos over the cream mixture.
7. Final Topping: Spread the rest of the cream mixture evenly over the top of the second cookie layer.
8. Chill: Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, but overnight is best.This allows the cookies to absorb moisture from the cream and soften into a moist, cake-like texture.
   
9. Serve: Before serving, you can garnish the top with extra crushed Oreos, a drizzle of chocolate syrup, or chocolate shavings. Slice and enjoy!
   

• For the “Crush”: To quickly crush the remaining Oreos for the topping, place them in a zip-top bag and crush them with a rolling pin or the bottom of a glass.