Cookies and Cream Icebox Cake
This easy no-bake dessert is made with layers of chocolate sandwich cookies, whipped cream, and a chocolate cookie crumble topping.
Ingredients
- 36 chocolate sandwich cookies like Oreos®
- 1 14 ounce can sweetened condensed milk
- 1 8 ounce tub whipped topping
Instructions
- Line the bottom of your baking pan or loaf pan with parchment paper or wax paper.
- In a medium bowl, whisk together the sweetened condensed milk and 1/2 tub of the whipped topping. Set aside.
- In a separate bowl, use a fork to coarsely break up about 6 of the cookies. Set aside for the topping.
- Arrange a layer of cookies at the bottom of your prepared pan.
- Spread half of the whipped cream mixture over the cookies.
- Repeat the steps to create another layer of cookies and whipped cream.
- Sprinkle the reserved crumbled cookies over the top of the assembled icebox cake.
- Cover the icebox cake and chill in the refrigerator for at least 4 hours, or overnight.
Notes
- Use your favorite chocolate sandwich cookies. Regular, Double Stuf®, or even gluten-free will work.
- For an extra decadent treat, add chocolate sauce between the layers.