This simple 3 ingredient cake is the perfect fuss-free dessert. With easy shortcuts and a no-bake attitude, you will be making this delicious recipe over and over again.
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)
Notes
Frozen pound cake is often sold in 10 to 16-ounce loaves. Any of these sizes work fine in this recipe. Bakery-fresh pound cake is typically sold in 16-ounce loaves.
Frozen pound cake does NOT need to be thawed before slicing and assembling. The frozen cake slices easily and is easy to work with.
Place the cookies in a zipper-top bag and crush the cookies using a rolling pin.
Freezer - After frosting, place the cake in the freezer until the icing is firm - 30-60 minutes. Wrap with plastic wrap and store for up to one week. To serve, thaw for 15-20 minutes. Refrigerator - Wrap loosely with plastic wrap and store for 4-5 days.