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+ servings
A slice of Oreo ice cream cake on a white plate topped with cherries.
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5 from 5 votes

OREO Ice Cream Cake

This Oreo Ice Cream Cake recipe is a no-bake layered dessert made with ice cream, Oreo cookies, hot fudge, and Cool Whip.
Prep Time30 mins
Freezing Time4 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, hot fudge, Oreo
Servings: 16 people
Calories: 573kcal
Cost: $11.88


  • ice cream scoop
  • 9x13 pan
  • rubber spatula



  • 3 quarts Cookies and Cream ice cream
  • 12.8 oz jar Hershey’s Hot Fudge Sauce
  • 30 OREO Cookies crushed with a few big chunks
  • 8 oz tub cool whip


  • hot fudge
  • Maraschino cherries
  • chocolate sprinkles



  • Take the ice cream out to soften on the counter so that it’s soft enough to spread but not melted to a liquid.


  • Use a 9x13 dish and scoop the entire contents of one of the ½ gallon containers in the dish. Try to spread ice cream so that it is spread somewhat evenly in the pan.
  • Put ¾ of OREO cookie crumbs over ice cream.
  • Pour entire contents of warm Hot fudge over the cookie layer.
  • Spread the next container of ice cream over the cookie layer. Try to spread this layer somewhat smoothly, too.
  • Spread the cool whip over the ice cream.
  • Top with remaining OREO cookie crumbs.


  • Cover the dish with plastic wrap and aluminum foil and freeze for 4 hours or up to overnight.


  • Garnish with more hot fudge, Maraschino cherries, and sprinkles (all optional). Slice and serve.


Serving: 1slice | Calories: 573kcal | Carbohydrates: 76g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 334mg | Potassium: 481mg | Fiber: 3g | Sugar: 57g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 2mg