Ingredients
Scale
- 90 Oreo cookies (Double Stuf or regular)
- 3 (8-ounce) tubs Cool Whip, thawed
- 1½–2 cups milk
- Chocolate sauce for drizzling (optional)
Instructions
- Pour milk into a shallow bowl. Quickly dip each Oreo for a few seconds to soften slightly.
- Arrange 30 dipped Oreos in the bottom of a 9×13 baking dish.
- Spread one full tub of Cool Whip evenly over the Oreo layer.
- Repeat two more times: dipped Oreos, Cool Whip layers.
- The final layer should be Cool Whip. Add chocolate drizzle or crushed Oreos if desired.
- Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Slice and serve cold. Store covered in the refrigerator for up to 5 days.
Notes
- Do not over-soak Oreos—they should be softened but still hold shape.
- Can be frozen for up to 30 days; thaw in refrigerator before serving.
- Try different Oreo flavors for variations.
- Homemade whipped cream can be used but may be softer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (chill time: 6 hours)
- Category: Dessert
- Method: No-Bake
- Cuisine: American