Ingredients

The following ingredients have 4 Servings
  • 10-16 ounces pound cake (bakery-fresh or frozen (Note 1))
  • 16 ounces frozen whipped topping (like Cool Whip, thawed)
  • 24 chocolate sandwich cookies (Oreos, divided)

Instruction

  • Remove the cake from the tin. Line the tin with plastic wrap, leaving plenty of overhang. Slice the cake horizontally into thirds. (Note 2)
  • Crush 16 cookies (Note 3) and fold them into one tub of whipped topping.
  • Place one layer of cake in the bottom of the tin. Top with one-half of the whipped topping mixture. Top with another layer of cake and the remaining whipped topping. Top with the final layer of cake and wrap with the plastic wrap.
  • Freeze for 1 hour until firm. Unwrap the cake and place it on a serving platter.
  • Frost the top and sides with the remaining tub of whipped topping. Garnish the top with the remaining 8 Oreos, crushed.
  • To store, cover with plastic wrap and keep in either the freezer or the refrigerator. If storing in the freezer, let the cake thaw for 15-20 minutes before serving. (Note 4)