Mint Oreo Icebox Cake



Since St. Patrick’s Day is quickly approaching I figured I would make something green. There are so many recipes that are green and mint  around St. Patricks Day. I love the combination of chocolate and mint!

This dessert is quick, easy and can be made several days in advance.

I can’t even begin to tell you how cool and delicious. All this requires is three ingredients and some layering.

Mint Oreo Icebox Cake


  • 24 Mint Oreo’s (or more)
  • 16 ounces Cool Whip
  • Chocolate Syrup for garnish


  1. Line an 8 or 9 inch loaf pan with foil.
  2. Spread a layer of Cool Whip onto bottom of lined pan and top with 8 cookies (or more if you can). Top with more Cool Whip.
  3. Continue until you have 3 layers. Top with Cool Whip. Be sure to reserve a few tablespoons of Cool Whip for retouching cake.
  4. Cover loosely with a foil tent and refrigerate overnight or longer.
  5. Prior to serving, turn cake out on platter and carefully remove foil.
  6. Cover any bare spots on cake with reserved Cool Whip, using small spatula.
  7. Garnish the top with chocolate syrup and chopped Oreos.
  8. Serve very cold.

If you have enough cookies you can crumble a few and make sure they dispersed in the center of the cake too.

It was a little messy turning it over and getting it on a plate but I didn’t care! It’s delicious!



Recipe Source Tidy Mom


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