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Summer Oreo Ice Box Cake – A No-Bake Dessert for Hot Days
Youssef Hb

Summer Oreo Ice Box Cake – A No-Bake Dessert for Hot Days

A no-bake, creamy dessert made with layers of Oreo cookies and chilled whipped cream or filling, perfect for summer BBQs or lazy afternoons. Quick to assemble, it combines crisp cookies with a custard-like texture for a nostalgic, refreshing treat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: DESSERTS
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • Oreo cookies, 36–40 (regular or thin)
  • Heavy whipping cream, 2 cups (cold)
  • Powdered sugar, ½ cup
  • Vanilla extract, 1 teaspoon (alcohol-free if needed)
  • Cream cheese, 8 oz, softened (optional)
  • Soy-based cheese, 8 oz (optional, for vegan version)
  • Pudding mix, 1 package, vanilla or chocolate (optional)
  • Crushed Oreos, for topping
  • Chocolate syrup, for drizzling
  • Mini chocolate chips, for texture

Method
 

  1. Chill whipping cream in a bowl until refrigerator temperature
  2. Add powdered sugar and vanilla extract; beat on high with a hand mixer for 35-40 seconds
  3. Continue beating until stiff peaks form, 5–7 minutes
  4. If using cream cheese or pudding mix, beat cream cheese until smooth, then fold into whipped cream
  5. For pudding: whisk mix and cold milk, then fold into filling once thickened
  6. Flatten a crustless layer of Oreo cookies in an 8x8-inch glass pan
  7. Brush with a thin cream layer for adhesion
  8. Spread a thick layer of whipped cream (½ inch) over the cookies
  9. Repeat layers, ending with a final whipped cream topping
  10. Chill in the freezer for 4–6 hours until firm
  11. Before serving, drizzle with chocolate syrup and sprinkle crushed Oreos or mini chocolate chips for garnish

Notes

For convenience, substitute 2 cups Cool Whip instead of homemade whipped cream
Omit cream cheese or use a vegan alternative for lighter or non-dairy versions
Add cocoa powder to the whipped cream for a mocha twist
Use coconut extract for an alcohol-free tropical flavor
Store leftover cake in an airtight container in the freezer for 2–3 days