No-Bake Cookies and Cream Icebox Cake: The Easy Indulgence You Need
Layers of chocolate sandwich cookies and fluffy whipped cream, chilled until soft and cake-like — the easiest indulgent dessert you’ll ever make.
By Amanda DavisJUL 25, 20263 MIN
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Ingredients
Instructions
- Whip the cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Layer the cookies. Arrange a single layer of whole chocolate sandwich cookies on the bottom of a 9×13 inch baking dish.
- Add the cream layer. Spread a layer of the whipped cream mixture evenly over the cookies.
- Repeat the layers. Continue layering cookies and whipped cream, ending with a final layer of whipped cream on top.
- Add the topping. Sprinkle the crushed chocolate sandwich cookies evenly over the top layer of whipped cream.
- Chill. Cover and refrigerate for at least 6 hours, or overnight for best results — this allows the cookies to soften into a soft, cake-like texture.
- Slice and serve cold, straight from the fridge.
Layers of chocolate sandwich cookies and fluffy whipped cream, chilled until soft and cake-like — the easiest indulgent dessert you’ll ever make.
If you’re craving something rich, creamy, and completely fuss-free, this No-Bake Cookies and Cream Icebox Cake is exactly what you need. Layers of chocolate sandwich cookies and a light, fluffy whipped cream filling chill together in the fridge, softening into a dessert that tastes just like a rich, creamy cake — without ever turning on the oven.
It’s the ultimate make-ahead treat for when you want something indulgent with minimal effort.
Why You’ll Love This Recipe
- No-bake, no-fuss — just layer and chill
- Only a few ingredients — simple pantry staples
- Make-ahead essential — needs time in the fridge to reach that perfect cake-like texture
- Crowd-pleaser — a guaranteed hit with cookies-and-cream fans
Ingredients
- 3 packages (14.3 oz each) chocolate sandwich cookies (such as Oreos)
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies, for topping
Instructions
- Whip the cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Layer the cookies. Arrange a single layer of whole chocolate sandwich cookies on the bottom of a 9×13 inch baking dish.
- Add the cream layer. Spread a layer of the whipped cream mixture evenly over the cookies.
- Repeat the layers. Continue layering cookies and whipped cream, ending with a final layer of whipped cream on top.
- Add the topping. Sprinkle the crushed chocolate sandwich cookies evenly over the top layer of whipped cream.
- Chill. Cover and refrigerate for at least 6 hours, or overnight for best results — this allows the cookies to soften into a soft, cake-like texture.
- Slice and serve cold, straight from the fridge.
You Might Also Like
- No-Bake Chocolate Éclair Cake
- Homemade Crunch Bars
- No-Bake Peanut Butter Cream Pie
Tips for Success
- The longer this chills, the softer and more “cake-like” the cookies become — overnight is ideal for the best texture.
- For clean slices, use a knife warmed under hot water and wiped dry between cuts.
- Store leftovers covered in the fridge for up to 4-5 days.
Frequently Asked Questions
Can I use a different type of cookie?
Yes, any chocolate or vanilla sandwich cookie works well as a substitute.
Can I use whipped topping instead of homemade whipped cream?
Yes, two 8 oz containers of thawed whipped topping can replace the homemade whipped cream for an even easier version.
Can I freeze this dessert?
Yes, it freezes well. Wrap tightly and freeze for up to 1 month; thaw in the fridge before serving.
How far in advance can I make this?
This can be made up to 2 days in advance and stored covered in the fridge — the flavor and texture only improve with time.
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