Why You’ll Love Cookie Jar Icebox Cake Recipe
It’s no-bake — just assemble and chill.
Uses only four ingredients yet looks elegant and layered.
The cookies soften overnight, giving a cake-like texture.
It’s flexible — you can top with chocolate ganache or crushed cookies.
Lasts several days in the fridge and is easy to serve in slices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oreo cookies (original or Oreo “Thins”)
Chips Ahoy cookies (Original)
Whipped topping (e.g. Cool Whip or a stabilized homemade whipped cream)
Cream cheese (softened)
Optional garnish (chocolate ganache, crushed cookies)
Directions
Line an 8×4-inch loaf pan with plastic wrap, pressing it into corners and leaving an overhang to help lift the cake later.
Prepare the filling by mixing the softened cream cheese until smooth, then folding in the whipped topping until fully combined.
Spread about ⅔ cup of the filling into the bottom of the lined loaf pan.
Layer 8–10 Oreo cookies over the filling in an even layer.
Add about ½ cup of the filling on top of the Oreos, spreading it to the edges.
Layer 6–8 Chips Ahoy cookies on top of that.
Repeat the process: another layer of Oreo, then filling, then Chips Ahoy, then finish with the remaining filling.
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
When ready to serve, lift the cake from the pan using the plastic wrap. Add optional chocolate ganache or crushed cookie topping.
Slice and serve.
Servings and timing
Yield: 12 slices
Prep time: 15 minutes
Chill time: 8 hours
Total time: 8 hours 15 minutes
Variations
Use different cookie combinations such as chocolate chip, digestives, or graham crackers.
Add a layer of chocolate ganache or a drizzle of melted chocolate on top.
Use flavored whipped topping or stir in extracts like vanilla or caramel for added flavor.
Press crushed cookies into the sides or top for texture and visual contrast.
Storage/Reheating
Refrigerator: Store in an airtight container or wrapped; best consumed within 5 days.
Freezer: Can be frozen in slices. Wrap well and thaw in the refrigerator before serving.
No reheating needed — serve chilled or at room temperature.
FAQs
Why is it called an “icebox cake”?
Because it sets in the fridge (formerly called an icebox), not in the oven.
Do the cookies stay crunchy?
No — they soften from the cream filling and become cake-like in texture.
Can I cut chill time short?
It’s best to chill overnight so the layers fully set and the cookies soften properly.
What if my cream cheese is lumpy?
Make sure it’s fully softened before mixing so it blends smoothly with the whipped topping.
Can I use all Oreos or all Chips Ahoy?
Yes — but the combination gives a nice contrast in flavor and texture.
What kind of ganache can I use?
You can make a simple ganache with cream and melted chocolate stirred together until smooth.
Is this dessert good for making ahead?
Yes — it’s actually better when made ahead to allow the layers to meld.
Does it travel well?
Yes, as long as it’s kept cold. Wrap tightly to maintain shape.
Can I use homemade whipped cream?
Yes, as long as it’s stabilized to hold up during chilling.
Can I add other fillings?
Absolutely — try adding fruit preserves, Nutella, or peanut butter for a twist.
Conclusion
The Cookie Jar Icebox Cake is a no-bake showstopper that combines simplicity with decadence. Whether for a party, family treat, or make-ahead dessert, its creamy layers and softened cookies deliver classic comfort with every bite. Let me know if you’d like a version using different cookies or a homemade whipped topping alternative.
Cookie Jar Icebox Cake
The Cookie Jar Icebox Cake is a no-bake layered dessert made with Oreos, Nutter Butters, Chips Ahoy, and a creamy pudding and whipped topping mixture. It’s an easy, make-ahead treat that’s perfect for potlucks, parties, or casual family desserts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling time)
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 ½ cups cold milk
- 8 oz tub whipped topping (Cool Whip), thawed
- 16 Oreo cookies
- 16 Nutter Butter cookies
- 16 Chips Ahoy cookies
- ½ cup milk (for dipping cookies)
Instructions
- In a mixing bowl, whisk together the pudding mix and 1½ cups cold milk for 2 minutes until thickened.
- Fold in the whipped topping until smooth and well combined.
- Quickly dip each cookie (Oreo, Nutter Butter, and Chips Ahoy) into the ½ cup milk and place a single layer in the bottom of an 8×8-inch dish.
- Spread one-third of the pudding mixture over the cookies.
- Repeat layers (cookie layer + pudding mixture) two more times, ending with the pudding mixture on top.
- Cover and refrigerate for at least 4 hours or overnight to allow the cookies to soften.
- Optional: Garnish with crushed cookies or drizzle with chocolate sauce before serving.
Notes
- Chill overnight for best texture — cookies will soften like cake layers.
- Use any combination of your favorite cookies if desired.
- For a chocolatey twist, use chocolate pudding instead of vanilla.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
