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Originally Posted On: https://www.goodcook.com/recipes/mint-oreo-icebox-cake

Summer is all about no-bake desserts. No one wants to turn on their oven and heat up the house. Ice cream is an easy fix, but sometimes you want something more. You want something with layers, texture, and something that is just downright addicting. Enter the icebox cake. Quick, easy, and will cure the biggest sweet tooth out there.

Mint Oreo Icebox Cake – Mint Oreo’s, chocolate pudding, and whipped cream come together in a super simple, delicious, and easy no-bake dessert!

I am a sucker for mint and chocolate together. And Mint Oreo’s are pretty much my kryptonite. So they seemed like the perfect cookie for the base of this icebox cake. There is also a layer of chocolate pudding and whipped cream! I used homemade whipped cream for this, but if you don’t have the time the store-bought frozen whipped topping will work great. Just thaw it first. Mint Oreo Icebox Cake seriously comes together in a matter of minutes; the worst part is waiting for it to set up in the fridge!

Mint Oreo Icebox Cake – Mint Oreo’s, chocolate pudding, and whipped cream come together in a super simple, delicious, and easy no-bake dessert!

I made this icebox cake in the 13×9 inch Good Cook baking pan. Everything fit perfectly, and it was super easy for my husband to bring it to work. Because let’s face it, if this Mint Oreo icebox cake was in my fridge all day, you can bet I would not have been able to stay out of it.

• serves: 16
• difficulty: Medium
• prep: 15 minutes
• type: Desserts
• total time: 15 minutes

ingredients

• 2 packages Mint Oreos
• 1 (3.4 oz) instant chocolate pudding mix
• 2 1/2 cups milk, divided
• 3/4 cup mini chocolate chips
• 1 1/2 cups heavy cream
• 1/3 cup sugar
• 1 tsp vanilla extract

directions

1. In a large bowl whisk together chocolate pudding mix and 2 cups of milk. Once well blended and smooth set aside.
2. Pour the remaining 1/2 cup of milk into a bowl. Dip the Oreo’s into the milk, and place in a single layer, in the bottom of a 13×9 inch baking pan.
3. Pour prepared chocolate pudding over the layer of cookies. Sprinkle the chocolate chips over the pudding mixture.
4. Dip the remaining Oreo’s into the milk to place in a single layer over the pudding. You should have a few cookies left. Set those aside.
5. In a stand mixer, beat heavy cream until you have soft peaks. Slowly add sugar and vanilla extract. Beat until stiff peaks. Spread whipped cream over the layer of Oreo’s.
6. Crush the remaining Oreo’s and sprinkle evenly over the top. Add additional chocolate chips if desired.
7. Place in fridge for 4 hours until set.