Cookie Jar Icebox Cake

Two types of cookies give this Cookie Jar Icebox Cake its beautiful layers and fun texture! Just four ingredients and a few minutes of prep is all it takes!

Prep Time15

Chill Time8

Total Time8 15

Course: Dessert

Cuisine: American

Keyword: icebox cake, no bake

Servings: slices

Calories: 265kcal

Author: Kelsey Byrnes

Equipment

1 Loaf Pan (8x4)

Ingredients

4 ounces cream cheese softened
1 8-ounce tub whipped topping
20 Oreo cookies
16 Chips Ahoy cookies
Chocolate ganache and/or additional cookies for garnish optional

Instructions

Make the Filling

Stir the softened cream cheese until smooth.
Add about 1/4 of the whipped topping and stir until combined. Add the rest of the whipped topping and stir until smooth.
Line an 8×4 inch loaf pan with plastic wrap, making sure to press it into the corners and edges of the pan.

Assemble the Cake

Spread about 2/3 cup of the filling into the bottom of the lined loaf pan.
Arrange 8-10 Oreo cookies over the filling in an even layer.
Spread about 1/2 cup of the filling on the cookies and arrange 6-8 Chips Ahoy cookies on top.
Repeat with the Oreo cookies, filling, Chips Ahoy cookies and the remaining filling.
Cover with plastic wrap and refrigerate for at least 8 hours.

Garnish and Serve

When ready to serve, remove from the loaf pan and remove the plastic wrap.
Top with chocolate ganache (see details in the notes below) and additional cookie crumbs.
Cut into slices and serve!

Notes

This is my favorite loaf pan to use.

Store leftover icebox cake in an airtight container in the fridge for up to 5 days.

How to Make Chocolate Ganache

Add 4 ounces of semi-sweet chocolate to a small bowl and set aside. Heat 1/2 cup of heavy whipping cream in a microwave-safe dish until very hot (but not yet boiling). Pour over the chocolate (do not stir) and let set for 3 minutes. Then stir until smooth. Let cool a bit before using on the cake. Use as little or as much as you'd like on top of the dessert or serve with individual slices.

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