Gluten Free Oreo Icebox Cake (Dairy Free)

Hot summer days call for easy, no bake desserts like our Oreo Icebox Cake! This is completely dairy free and gluten free, and is made with only 2 ingredients. We include some fun variations, including allergy friendly Oreo fluff!

Gluten free, vegan, dairy free; Free of: eggs, peanuts, tree nuts,

Course Desserts

Cuisine American

Keyword dairy free icebox cake, dairy free oreo fluff, oreo icebox cake

Prep Time 10

Chill time 8

Total Time 8 10

Servings servings

Calories 209kcal

Author Sarah Jane Parker

Ingredients

22 to 28 gluten free Oreo cookies (1 regular package has about 33 cookies)
9 ounce container So Delicious CocoWhip (or 9 ounces of another dairy free whipped cream)

Instructions

Traditional Oreo Icebox Cake:

In an 8x8 inch glass pan, spread a thin layer of the dairy free whipped cream.
9 ounce container So Delicious CocoWhip
Place a layer of Oreo cookies on top of the thin whipped cream layer at the bottom of the pan. My pan took about 9 to 12 cookies to create a layer. The cookies don't have to be touching each other.
22 to 28 gluten free Oreo cookies
Spread half the whipped cream over the layer of Oreo cookies.
Add a second layer of Oreo cookies on top of the the whipped cream.
Spread the rest of the whipped cream over the Oreo cookies.
Crush 4 to 5 Oreo cookies into coarse crumbs and sprinkle on top of the final layer of whipped cream.
Cover and chill in the fridge overnight. The cookies will soften as it sits in the fridge. Serve cold and store any leftovers in the fridge.

Oreo fluff option:

This is one of my favorite ways to eat this dessert. It's the same method of layering Oreo and whipped cream, but we crush the cookies instead of leaving them whole to make a kind of trifle. Using a smaller dish (like a 6-inch round glass bowl), you'll end up with a few more layers.
Add a thin layer of whipped cream in the bottom of your glass dish.
Crush about 6-8 Oreo cookies and add on top of the whipped cream.
Spread with about 1/3 of the whipped cream. Repeat the layers of crushed Oreo and whipped cream until your whipped cream is used up and is the last thing on top.
Crush 4 Oreos and sprinkle on top for decoration.
Cover and chill for 4 hours or overnight to soften the cookies (it will take less time to soften the crushed cookies than whole ones).
OR you can skip chilling this and eat it right away since the cookies are crushed!
Serve cold and store any leftovers in the fridge.

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