This refreshing, delicious icebox cake is one of my favorite go-to no-bake desserts. My grandma’s old-fashioned chilled recipe is almost famous and for good reason — it’s so yummy! This cool and creamy classic icebox cake recipe is perfect in the summer, but we enjoy it year-round. You’ll love how easy it is, thanks to skipping baking in the oven. Tasty cookies are soaked in milk to make moist, then layered with light and fluffy Whip Cream before being topped with toffee bits. This soft and sweet dessert is award-winning and always a crowd-pleaser.
Icebox Cake Recipe
Our whole family thinks this no-bake icebox cake is the best. It’s so simple to make and I love the great big flavor it offers.
The moist layers and cool, creamy texture are award-winning and guaranteed to make your tastebuds happy!
What’s an Icebox Cake?
This old-fashioned dessert is filled with cookies and cream for a light, airy dessert you’ll love.
Cookies are soaked in milk before being layered with fluffy cream. Our classic version has toffee candy bits on top as well. It’s chilled and served cold, so it’s yummy and refreshing!
This soft and sweet treat is easy to assemble just like grandma used to make.
One bite and friends will beg you for the recipe. Watch out: you might become famous if you show up with this delicious dessert!
Other recipes our readers love include:
- This key lime pie is another treat I snagged from grandma, so quick and simple thanks to a graham cracker crust.
- You’ll be amazed how easy this blueberry cobbler is to bake from scratch.
- This no-bake Oreo pie is a fast favorite as well.
- My boys beg for this chocolate peanut butter pie and coconut poke cake.
- If you’re craving fruit, try this cherry pineapple dump cake.
Icebox Cake Ingredients
- Cookies – I used store bought oatmeal raisin cookies for this recipe. I used about 30 cookies to make three layers in my 9×13 cake pan.
- 1 cup of milk
- 2 tubs whipped topping, thawed
- 3 chocolate-covered toffee bars, crushed
The flavor variations of this are absolutely endless!
You could also mix a little pudding in the layers if you would like an even creamier consistency.
No matter what flavor you make your icebox cake, it is sure to become a favorite go-to you’ll crave.
Once you’ve gathered your ingredients, it’s time to make this icebox cake recipe!
How to Make an Icebox Cake
Begin by lining a 9×13 metal cake pan with parchment paper.
Dip the oatmeal cookies in milk and then line the bottom of the baking pan.
Spread a layer of whipped topping over the top of the cookies.
Add another layer of dipped oatmeal cookies, then spread with more whipped topping.
Add the last layer of cookies and whipped topping.
Sprinkle with crushed toffee bars and freeze for 4 hours.
Let sit at room temp for 5-10 minutes before serving.
Can You Freeze Icebox Cake?
You can definitely pop your icebox cake in the freezer to firm it up before serving, but I wouldn’t leave it in the freezer long-term. It will get too hard and has the potential to become soggy when it thaws.
Part of the appeal of this yummy dessert is the tender texture of the cookies soaked perfectly in the milk before being combined with the fresh whipped topping!
More Delicious dessert Recipes:
- Butter Pecan Crunch
- No-Bake Jello Pie
- Blueberry Hand Pies
- 2 Ingredient Nutella Brownies
- S’mores Hand Pies
- Chocolate Peanut Butter Lasagna
- Pineapple Dream Dessert
- Lemon Lush
cake Recipes we love:
- Jello Poke Cake
- Banana Pudding Cake
- Blueberry Dump Cake
- Chocolate Cherry Dump Cake
- Strawberry Angel Food Cake
I hope you’ll enjoy this incredible, irresistible icebox cake soon!
- Store bought oatmeal raisin cookies enough for 3 layers in a 9×13 cake pan, I used about 30
- 1 cup of milk
- 2 tubs whipped topping thawed
- 3 chocolate covered toffee bars crushed
- Line a 9×13 metal cake pan with parchment paper.
- Dip the oatmeal cookies in milk and then line the bottom of the baking pan.
- Spread a layer of whipped topping over the top of the cookies.
- Add another layer of dipped oatmeal cookies, then spread with more whipped topping.
- Add the last layer of cookies and whipped topping.
- Sprinkle with crushed toffee bars and freeze for 4 hours.
- Let sit at room temp for 5-10 minutes before serving.