Salted Caramel Oreo Icebox Cake

Salted Caramel Oreo Icebox Cake is a no-bake dessert dream come true—layer after layer of whipped cream, rich salted caramel, and chocolatey Oreo cookies that soften into cake-like perfection in the fridge. Sweet, salty, creamy, and indulgent, this treat is incredibly easy to make and ideal for summer gatherings, holidays, or anytime you want a show-stopping dessert without turning on the oven.

Why You’ll Love This Recipe

• No baking required—perfect for warm weather
• Comes together with just a handful of ingredients
• Sweet and salty flavor combo is irresistible
• Make-ahead friendly—gets better as it chills
• Crowd-pleasing dessert for any occasion

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Oreo cookies (original or double-stuffed)
• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Salted caramel sauce (store-bought or homemade)
• Sea salt flakes (optional, for topping)

directions

1. In a large bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
2. Spread a thin layer of whipped cream in the bottom of an 8×8-inch or 9×9-inch dish.
3. Add a single layer of Oreo cookies on top of the whipped cream, breaking cookies as needed to fit.
4. Drizzle caramel sauce over the cookies, then top with a thick layer of whipped cream.
5. Repeat the layers: Oreos, caramel, whipped cream—until you run out of ingredients, finishing with a layer of whipped cream.
6. Drizzle more caramel sauce over the top and sprinkle with sea salt flakes if desired.
7. Cover and refrigerate for at least 6 hours, preferably overnight, to let the cookies soften into a cake-like texture.
8. Slice and serve chilled.

Servings and timing

This recipe serves 9–12 people.
Prep Time: 20 minutes
Chill Time: 6–12 hours
Total Time: ~6.5 to 12.5 hours

Variations

• Use Golden Oreos for a lighter twist
• Add crushed pretzels between layers for extra crunch and salt
• Fold cream cheese or mascarpone into the whipped cream for a tangy element
• Layer in sliced bananas or strawberries for a fruity touch
• Use chocolate or dulce de leche instead of caramel for a different flavor

storage/reheating

Store covered in the refrigerator for up to 4 days.
Freezing is not recommended, as it can change the whipped cream’s texture.
No reheating needed—serve cold directly from the fridge.

FAQs

Can I use Cool Whip instead of homemade whipped cream?

Yes, about 2–3 cups of Cool Whip can be used as a shortcut.

What’s the best caramel sauce to use?

Any high-quality store-bought salted caramel works great, or make your own for a richer flavor.

Do I have to use sea salt on top?

It’s optional but highly recommended—it balances the sweetness beautifully.

Can I make this in a larger pan?

Yes, double the recipe for a 9×13-inch pan. Adjust chilling time accordingly.

How long should I chill it before serving?

At least 6 hours, but overnight is best for soft, cake-like layers.

Can I use flavored Oreos?

Absolutely—try chocolate cream, peanut butter, or caramel-flavored Oreos for fun twists.

Will the Oreos get too soggy?

No, they’ll soften to a cake-like consistency, which is exactly what makes it an “icebox cake.”

Can I add layers of pudding?

Yes! A layer of vanilla or chocolate pudding between the Oreos and whipped cream works beautifully.

How do I get clean slices?

Chill thoroughly and use a sharp knife wiped clean between cuts.

Is this a good make-ahead dessert?

Yes, it’s even better when made a day ahead!

Conclusion

Salted Caramel Oreo Icebox Cake is the ultimate no-bake dessert—decadent, effortless, and guaranteed to impress. With rich caramel, luscious whipped cream, and softened chocolate cookies in every bite, it’s the kind of dessert that disappears fast at any gathering. Make it once, and it’ll earn a permanent spot in your go-to sweet treats list.

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