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oreo ice cream sandwich cake
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5 stars from 2 reviews

Oreo Ice Cream Cake with Ice Cream Sandwiches

Make Oreo Ice Cream Cake with Ice Cream Sandwiches and Cool Whip. An easy, no-bake, 3-ingredient dessert that's sweet and refreshing!
Author: Donna Elick
Servings: 12
Prep Time15 minutes
Total Time4 hours 15 minutes

Ingredients

  • 20 Oreo cookies plus extra for topping
  • 16 mini ice cream sandwiches about 24 ounces total
  • 1 cup whipped topping, thawed 16 ounce container
  • 1 cup whipped topping, thawed

Optional Toppings

Instructions

  • PREP PAN: Line an 8 x 8 inch baking dish with parchment paper, leaving some overhang for easy removal.
  • ADD OREO BASE: Arrange 20 Oreo cookies in a single layer on the bottom of the pan. Break some cookies in half to fill any gaps.
  • ADD FIRST LAYER: Spread 1 cup of the 1 cup whipped topping, thawed evenly over the Oreo layer.
  • ADD ICE CREAM SANDWICHES: Place 16 mini ice cream sandwiches in an even layer over the whipped topping.
  • ADD SECOND LAYER: Spread the remaining 1 cup whipped topping, thawed over the ice cream sandwiches.
  • ADD TOPPINGS: Sprinkle crushed Oreo cookies over the top and add any additional toppings if desired.
  • FREEZE: Cover and freeze for at least 4 hours, or until firm.
  • SERVE: Lift the cake out using the parchment paper. Slice and serve. Drizzle with Chocolate syrup and add toppings if desired.

Notes

Make-Ahead: This cake can be made up to 3 days in advance and stored in the freezer.
Storage: Store covered in the freezer for up to 1 week.
Freezing Tip: For clean slices, let the cake sit at room temperature for 5 minutes before cutting.
Ingredient Tip: Mini ice cream sandwiches fit perfectly in an 8 x 8 pan, but you can use full-size sandwiches and cut them to fit if needed.

Nutrition

Serving: 1 | Calories: 342cal | Carbohydrates: 53g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 212mg | Sugar: 29g | Fiber: 1g | Calcium: 99mg | Iron: 3mg