If you love all things cookies & cream, then you may have just become my new best friend. Cookies & Cream is one of my go-to dessert flavors (along with mint chocolate or salted caramel), and when I saw an Oreo Ice Box Cake from Cookies & Cups in my Feedly account I knew I needed to try it immediately. Then, shortly after I saw Brown Eyed Baker post one for a cheesecake adaptation. I immediately added the ingredients to my shopping list and planned on making this for a family birthday party the next weekend.
This cake is VERY rich, but it definitely doesn't disappoint. It had all of the flavor profiles I love about cookies & cream, but additionally, it was an ice box cake, and who doesn't love ice box cakes?! They're simplicity alone makes them a great dessert, but they're always so rich in flavor from sitting in the refrigerator for such a long period of time (usually overnight for most people I'd imagine!)
Oreo Cheesecake Ice Box Cake
90 Oreo cookies (I used Original, not Double Stuffed)
2 boxes cheesecake flavored instant pudding mix
4 cups of milk
1 8-oz. tub of Cool Whip
Chocolate Syrup and/or Crumbled Oreos as desired
Line the bottom of a 9x13" baking dish with about 30 of the Oreo cookies. You can break some up to fill gaps around the edges.
In a medium-large bowl, prepare both boxes of pudding as directed on the package. Once thickened and set, fold in the Cool Whip just until incorporated.
Pour one third of the mixture over the Oreos. Repeat Oreo and pudding layers two more times, for a total of 3 layers of each.
Garnish with chocolate syrup and crumbled Oreos if desired.
Refrigerate for 6 hours, up to overnight.
Source: adapted from Brown Eyed Baker and Cookies and Cups