Oreo Ice Cream Cake
Everyone loves Oreo ice cream cake, it has to be because of the double chocolate layers of Oreos and fudge, and the ice cream, of course!
Ingredients
- 1 packageoreo cookies, crushed, divided
- ¼ cupbutter, melted
- ½ gallonvanilla ice cream, softened
- 1jar (16 ounces) hot fudge ice cream topping, warmed
- 1 cartonfrozen whipped topping, thawed
Directions
- 1
In a large bowl, combine 3 cups cookie crumbs and the butter. Editor's Tip: To make the Oreo crumbs, put the cookies in a large zip-top bag, seal the bag and crush the cookies with a rolling pin. Press into a greased 13x9-inch dish.
- 2
Spread the ice cream over the Oreo crust. If it's tough to spread out, let the ice cream sit at room temperature for 10 to 15 minutes until it softens. Cover and freeze until set.
- 3
Drizzle the fudge topping over the ice cream. Cover and freeze again until set.
- 4
Spread the whipped topping over the top, then sprinkle the whipped topping with the remaining cookie crumbs. Cover and freeze for two hours or until firm.
- 5
Remove from the freezer 10 minutes before serving to allow the cake to soften for easy slicing (and eating).