- Family-size package thin chocolate sandwich cookies, such as Oreos
- 16-ounce tub whipped topping, such as Cool Whip, thawed
- Colorful candy, such as M&Ms and sprinkles
Line an 8-inch cake pan or springform pan (that’s at least 3 inches deep) with plastic wrap; make sure the plastic covers the entire pan and comes up over the edges. Place a layer of cookies into the bottom of the pan. Top with a layer of whipped topping. Alternate layers of cookies and whipped topping, until the cookies are gone. (Reserve 2 cups of the whipped topping to “frost” the cake later.) Freeze cake for several hours, until firm. To serve, remove cake pan from freezer. Place a serving plate over the open side of the pan and invert the cake onto the plate. (If using a springform pan, remove the side of the pan and invert onto a plate.) Remove plastic wrap. Use a knife to spread the remaining thawed whipped topping onto the top and sides of the cake. Decorate with your favorite colorful candy. Dip a knife in warm water to help cut slices. Serve immediately. Store leftovers in the freezer.