OREO & Fudge Ice Cream Cake
Time4h 10min
Makes12 servings
Ingredients
- ½ cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) frozen whipped topping, thawed, divided
- 1 pkg. (3.9 oz.) chocolate instant pudding mix
- 8 OREO Cookies, chopped (about 1 cup)
- 12 vanilla ice cream sandwiches
Putting it together
- 1.Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
- 2.Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the whipped topping mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides; double fold top and ends to loosely seal packet.
- 3.Freeze 4 hours or until firm.
Tips and Tricks
Size-Wise:Since this ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.
Note:The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
Special Extra:Prepare using your favorite flavor ice cream sandwiches, such as Neapolitan or chocolate.
Nutrition Information
| Calories: | 340 |
| Total fat: | 14g |
| Saturated fat: | 8g |
| Cholesterol: | 20mg |
| Sodium: | 360mg |
| Total Carbohydrate: | 51g |
| Dietary fiber: | 1g |
| Total sugars: | 30g |
| Protein: | 4g |
| Calcium: | 0% DV |
| Iron: | 4% DV |