Go Back
No-Bake Oatmeal Creme Pie Icebox Cake topped with chocolate and cream.

No-Bake Oatmeal Creme Pie Icebox Cake

A delightful no-bake dessert that layers creamy vanilla pudding with oatmeal creme pies, perfect for warm days or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 12 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box 16.2 oz Little Debbie Oatmeal Creme Pies
  • 2 boxes 3.4 oz each Jell-O Vanilla Instant Pudding
  • 3 cups cold milk
  • 1 tub 8 oz Cool Whip, thawed
  • 1/2 cup Hershey's Caramel Syrup

Method
 

Preparation
  1. Whisk the vanilla instant pudding mix and cold milk together in a large bowl. Let it sit for 5 minutes to soft-set.
  2. Fold in the Cool Whip.
  3. Unwrap the Little Debbie Oatmeal Creme Pies and arrange them in a single, tight layer in the bottom of a 9x13 glass baking dish.
  4. Spread the fluffy vanilla cream mixture evenly over the top of the snack cakes.
  5. Drizzle heavily with caramel syrup and crumble one extra Oatmeal Creme Pie over the top.
  6. Cover and refrigerate overnight for the ultimate cake texture.
Serving
  1. When ready to serve, simply cut the cake into squares and place them on dessert plates.
  2. You can add extra caramel drizzle and even garnish with additional crumbled Oatmeal Creme Pies.

Notes

Best enjoyed within 3 to 4 days but can last up to a week in the fridge. The texture may change slightly over time. Consider using chocolate or caramel pudding mix for a richer flavor.