Oreo Ice Cream Cake
Oreos and hot fudge create a perfect gooey crunchy crust to hold a thick layer of vanilla ice cream thats topped with fluffy whipped cream and sprinkled with more Oreo crumbles
Equipment
- 9x13 pan
Ingredients
- 1 family size package Oreos
- 1.5 quarts vanilla ice cream
- 1 jar hot fudge
- 4 tbsp butter melted
- 8 oz Cool Whip
Instructions
- Leaving out about 4-6 cookies, crush the entire package of Oreos and mix with the melted butter. Firmly press this layer into the bottom of a greased 9x13 pan. Freeze for 20 minutes or until the crust is solid
- Warm the jar of fudge for about 30 seconds or until it is warm enough to pour out, and spread it evenly over the cookie crust. Freeze for another 20 minutes or until it has set. Once this goes into the freezer, pull the ice cream out to thaw
- When the fudge has set, spread the vanilla ice cream evenly to form the middle layer. Freeze for another 20 minutes or until it has firmed up. Once this goes into the freezer, pull out the cool whip to thaw
- Once the ice cream is set, spread the cool whip on for the final layer of the ice cream cake. Sprinkle the crushed Oreos over the top of the cool whip
- Keep the cake in the freezer until it is time to be served