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Last Updated on September 23, 2025 by becky
An easy Oreo icebox cake recipe featuring layers of whipped cream, Oreo cookies, and chocolate pudding. The best no bake Oreo cake for summer!
Why Make This Oreo Icebox Cake?
I’m a longtime fan of all things Oreo.
Dunking the classic, cream-filled sandwiches in a glass of milk, of course, but also working them into recipes like homemade ice cream, ice cream sandwiches, pies, truffles, rocky road, and bakery-style cookies. And of course they’re especially good in icebox cakes.
Icebox cakes are no-bake desserts comprised of alternating layers of cookies (popular choices include shortbread fingers, vanilla wafers, and graham crackers) and whipped cream, along with other components such as fresh fruit or pudding. One of my favorite icebox cake recipes features layers of lemon curd, along with rich tea biscuits and vanilla whipped cream.
Instead of baking, an icebox cake “cooks” by spending a few hours in the fridge (a.k.a., the icebox!) until the cookies soften and meld with the layers of fruit and cream, forming a creamy, easily sliceable treat with a variety of flavors and textures. Because they’re oven-free, icebox cake recipes make the perfect choice for sweltering summer days.
Oreo Icebox Cake Recipe Ingredients
To make this Oreo icebox cake, start by gathering the following:
- Oreos – You’ll need 62 single-stuffed Oreos, plus more for decorating and garnishing the cake. In the US, one standard (not family size) package of Oreos contains 33 cookies. In the UK, a sleeve contains 13 cookies.
- Chocolate Pudding – Homemade chocolate pudding, a box mix, or packaged pudding cups will all work nicely.
- Whipping Cream – Or heavy cream, in the US.
- Confectioner’s Sugar – A.k.a. icing sugar, for sweetening the whipped cream.
- Vanilla Bean Paste – I test my recipes with Nielsen-Massey vanilla bean paste, but any good-quality brand (or the scrapings of one vanilla pod) will work. You can also substitute vanilla extract.
Preparing the Oreos
The Oreos layered inside the cake can be used as-is—no need to chop, crush, or to separate the cookie from the cream.
In addition, this recipe calls for crushed Oreos, which you’ll fold into the whipped cream and scatter on top of the finished cake. To avoid making a mess, I recommend sealing the cookies in a plastic food storage bag. Place a towel underneath the bag to avoid damaging your countertops, then crush the cookies with a kitchen mallet, hammer, or the back of a metal ladle:
Recipe Variations
This recipe offers plenty of room for creativity. Replace the whipped cream with coffee whipped cream, or make a vegan version by substituting vegan chocolate pudding and coconut whipped cream. (Did you know that Oreos are “accidentally” vegan?) Try it with different types of Oreos, like mint, dark chocolate, or peanut butter. Use banana or cheesecake-flavored pudding instead of chocolate.
You can also decorate your icebox cake with fun toppings and garnishes, such as sliced strawberries; sprigs of fresh mint; chocolate chips or shavings; crushed pretzels; or even homemade sprinkles.
Lining the Tin
Lining the tin will allow you to lift the chilled cake to a chopping board for slicing. If you skip the tin-lining step, you’ll find it difficult to remove the cake in clean, even slices.
Parchment works if you plan to slice and serve your icebox cake within a couple of hours. However, if refrigerating overnight, I recommend lining the tin with plastic wrap or foil instead. Parchment turns soggy when refrigerated for an extended period of time, causing it to tear when lifted from the tin.
Make-Ahead and Storage Suggestions
After assembly, plan to refrigerate the cake for at least 6-8 hours before serving. Chilling softens the Oreos, making the cake easier to slice.
Refrigerate leftover Oreo icebox cake in the tin, or in an airtight container, for up to 3 days.
Other Oreo recipes you might enjoy:
Cookies and Cream Ice Cream
Oreo Brownie Ice Cream Sandwiches
Cookies and Cream Marshmallows
Toasted Coconut Oreo Truffles
Oreo Rocky Road
Bakery-Style Cookies with Oreos
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintOreo Icebox Cake
An easy Oreo icebox cake recipe featuring layers of whipped cream, Oreo cookies, and chocolate pudding.
- Prep Time: 30 minutes
- Chilling Time: 8 hours
- Total Time: 8 hours 30 minutes (including chilling time)
- Yield: 1 8x8-inch cake 1x
- Category: Cakes and Cupcakes
- Method: Refrigerator
Ingredients
62 single stuffed Oreos, divided, plus more to decorate
400 grams chocolate pudding (about 1 1/2 cups), store-bought or homemade
540 milliliters whipping cream (2 1/4 cups)
10 grams confectioner’s sugar (1 tablespoon)
1 teaspoon vanilla bean paste
Instructions
Line an 8×8-inch square tin with parchment, clingfilm/plastic wrap, or aluminum foil, allowing a 2-inch overhang on all sides. (See notes.)
Place 14 of the Oreos in a large plastic food storage bag, and use a kitchen mallet to crush. Set aside.
In a large mixing bowl or the bowl of a stand mixer, whip the cream until soft peaks form. Mix in the confectioner’s sugar and vanilla bean paste.
Divide whipped cream into two equal portions.
With a rubber spatula, fold about 2/3 of the crushed Oreos into one portion of whipped cream. Refrigerate until ready to use.
With a small stepped palette knife, spread a thin layer of the plain whipped cream across bottom of prepared tin.
Arrange a layer of Oreos on top of the cream. You should have 4 rows of 4, or 16 total.
With a small stepped palette knife or rubber spatula, spread chocolate pudding on top of the Oreos, completely covering the cookies.
Top pudding with a second layer of Oreos.
With a small stepped palette knife or rubber spatula, spread Oreo whipped cream on top of the second Oreo layer, completely covering the cookies.
Top Oreo whipped cream with a third layer of Oreos.
Spread with the remaining plain whipped cream, using a small stepped palette knife to create swirls and peaks in the cream.
Sprinkle with remaining crushed Oreos.
Cover pan loosely with foil, creating a tent shape so it does not touch the cream directly. Refrigerate at least 8 hours, or overnight.
With a sharp chef’s knife, slice icebox cake into squares. Serve accompanied by whole or halved Oreos, fresh berries, or sprigs of fresh mint.
Store leftover icebox cake in the refrigerator for up to 2 days.
Notes
One standard (not family size) US package of Oreos = 13 oz or 376 g, and contains 33 cookies. This recipe requires 62 Oreos, or about 2 packages.
If you plan to refrigerate the cake overnight (or if you intend to store the leftovers for 2-3 days) I recommend lining the tin with plastic wrap or foil instead of parchment, which turns soggy when refrigerated for an extended period of time.
