Mint Oreo Icebox Cake

WARNING!!  

This is NOT a low calorie, diet friendly type of recipe.  I will not be giving you nutrition information, because it would probably make you faint.  (I think I would faint if I actually worked it out!)

What it is, is a super duper simple recipe that is meant to be shared with a giant crowd!  Take yourself a small sample piece, and quietly walk away from the pan.  Leave the rest for everyone else.

With that said, this is a great dessert to take to a potluck or a party.  Just three, maybe four ingredients, depending on how you want to dress it up. Refrigerate overnight or longer and it's ready to go!

Yes, I know, it uses unhealthy cookies and fake whipped cream.

Can you lighten it up?  You could lighten it up just a tad by using Cool Whip® Free (which is what I did here) and skim milk (also what I used) but in the end, you can't lighten up two packages of mint oreo cookies.  The original recipe (found HERE) made a cake with three layers of cookies, I chose to only make two layers.  I might have lightened it up just a tad with my changes...

I've got to tell you, I am not even a fan of oreos.  Nope.  I can let them sit in the pantry for weeks and not feel the urge to touch them.  But add some milk and cool whip layer them in a pan, and they turn into something amazing that I can't resist.  This.  This cake right here!  Using mint oreos just takes this over the top!  Especially if you are a mint/chocolate fan like I am!

This icebox cake is so simple, you will probably want to run out and get the ingredients to make it right away.  So your welcome...and I'm sorry.

Mint Oreo Icebox Cake

adapted from Cookies and Cups

Printable Recipe

Yield:  1- 13" x 9" cake, cut into as many servings as you like!

2 - 15.25 oz. packages of Cool Mint Oreo® cookies

1 cup milk (can be skim, reduced fat, or whole)

2 - 8 oz. containers of Cool Whip® ( can be Free, reduced fat, or regular), well thawed

chocolate syrup (optional) 

1.  In a 13" x 9" pan layer most of cookies from one package flat across the bottom, side by side, after dipping each cookie into milk to form single layer.  

2.  Top cookie layer with one container of cool whip®

3.  Repeat with the dipping cookies into milk step to form next layer with the rest of the cookies.  (you will probably have about a row in a half of cookies left over in the package.)  Take two of the cookies out of what is left over and set aside.  Spread second layer with the other container of cool whip®.  Crush the two cookies you set aside ( I used a food processor)  Sprinkle crushed cookies over top cool whip® layer and drizzle with chocolate syrup ( if desired).

4.  Cover and refrigerate overnight or even longer.  (I refrigerated mine for two days before I cut into it!) 

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Crazy, simple good recipe.  

End of story.