Gluten-Free Oreo Icebox Cake (Dairy-Free)

This Gluten-Free Oreo Icebox Cake is an easy no-bake dessert—only 5 ingredients and gluten-free, dairy-free, and vegan!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Chilling Time 6

Total Time 6 10

Servings

Calories 328kcal

Author Tessa

Grease an 8x8 baking pan with cooking spray and set aside.
Place cream cheese and powdered sugar in a medium bowl. Beat with a hand mixture until smooth.
Add vanilla and one cup whipped topping and beat to incorporate, followed by the second cup of whipped topping. Beat until smooth.
Place a layer of Oreo cookies on the bottom of prepared pan. You may need to break them to fit. In doing so, make sure they are an even layer. Spread 1 cup of the cream cheese whipped topping mixture over the top of the cookies, making sure to fill the crevices.
Repeat one more time, with a layer of cookies followed by the remaining cream cheese mixture (I scraped my bowl to get every last drop). Crumble 4 Oreos over the top. Cover with plastic wrap or foil and refrigerate for 6-8 hours or overnight.
Once chilled, slice and serve immediately.

To store: Keep leftover cake is in an airtight container in the refrigerator. Fridge cakes are best when fresh but can be kept for up to 3 days.

Variations: Change the flavor profile and substitute gluten-free mint Oreos or gluten-free golden Oreos.