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Oreo Caramel Frozen Yogurt Cake

A “healthy” frozen dessert that will make tummies happy!
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Freeze: 6 hours
Total Time: 6 hours 25 minutes
Servings: 20 servings
Calories: 331kcal
Author: Megan Porta


  • 19.1 oz. Double Stuf Oreo cookies family size
  • 8 tbsp. salted butter melted
  • 32 oz. Vanilla Chobani Greek Yogurt
  • 15.25 oz. Golden Double Stuf Oreo cookies, coarsely chopped
  • 3/4 cup  caramel topping


  • In two batches, place the regular oreo cookies in a food processor and pulse until fine crumbs form. Add the crumbs to a medium bowl along with the melted butter. Mix with a spoon until crumbs are uniformly moist. Using your fingers, press half of the crumbs into the bottom of a 9×13. Place pan in freezer for 10 minutes.
  • In a medium bowl, combine the Chobani yogurt and the golden oreo cookies. Mix well. Remove pan from freezer and top with half of the yogurt-cookie mixture. Drizzle the caramel sauce over top and cover that with the remaining yogurt-cookie mixture. Press the remaining half of cookie crumbs onto the top. Cover with foil and freeze for a minimum of 6 hours. Remove from freezer 10 minutes before serving. Cut into squares and serve!


Calories: 331kcal | Carbohydrates: 46g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 285mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 155IU | Calcium: 18mg | Iron: 3mg
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