Oreo Pumpkin Icebox Cake


by: Amiyrah Martin

Need a quick and easy Halloween dessert? How about a fun no-bake Thanksgiving dessert? This Oreo Pumpkin Icebox Cake is the perfect treat for fall!


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serves: 12

2 8oz tubs whipped topping

2 cans 15oz canned pumpkin

2 10.1 oz packages Oreo thins

Nutrition Facts
Oreo Pumpkin Icebox Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 168

  • Total Fat: 10.2 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 33 mg
  • Sodium: 195.3 mg
  • Total Carbs: 17.8 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 11.4 g
  • Protein: 3.1 g

how is this calculated?

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1.  In a large bowl, place the contents of one defrosted tub of whipped topping.

2.  Add one can of pumpkin, and stir together.

3.  Add second can of pumpkin, and stir together until all ingredients are fully incorporated.

4.  Line springform pan with cookies, filling in any gaps with broken pieces of cookies.

5.  Place one-third of the pumpkin mixture over the first layer of cookies.

6.  Spread evenly, making sure the mixture reached the sides of the pan.

7.  Add another layer of cookies on top of the pumpkin layer.

8.  Top with second layer of pumpkin mixture.

9.  Add last layer of cookies, then top with last layer of pumpkin mixture.

10.  Cover with plastic wrap, and place in the fridge.

11.  Let sit for 4 hours to overnight.

12.  Once completely chilled and set, slice and serve. Enjoy!

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