You don't have to go all the way back to the 1960s for an icebox dessert.
This recipe uses instant pudding and Cool Whip, neither of which was around five decades ago. They will help speed things along when making this treat. It's also just right for summer because it requires no cooking or oventime.
The recipe and photo are from thekitchenismyplayground.com blog.
Oreo Icebox Dessert
1 (15-ounce) package Oreos, crushed
6 tablespoons butter, melted
8 ounces cream cheese, softened*
1 cup confectioners' sugar
1 large (5.1-ounce) box instant chocolate pudding,* plus milk to prepare, as specified on the pudding package
1 large (16-ounce) container Cool Whip whipped topping*
1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9-by-13-inch pan.
2. Combine cream cheese and confectioners' sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill 20 minutes.
3. Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill 20 minutes.
4. Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving.
*Note: Make a lighter version using 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less) and lite Cool Whip. It will still taste great.