OREO Ice Cream "Cupcakes"
Time3h 15min
Makes12 servings
Ingredients
- 18 OREO Cookies, divided
- 3 Tbsp. butter, melted
- 1 qt. (4 cups) cookies and cream ice cream
- ¼ cup chocolate syrup
- 1½ cups thawed frozen whipped topping
- 1 Tbsp. multi-colored sprinkles
Putting it together
- 1.Cut 6 cookies in half; reserve for later use. Finely crush remaining cookies.
- 2.Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
- 3.Top each with 1 scoop ice cream, using a 1/3-cup scoop. Drizzle with syrup; top with whipped topping, sprinkles and reserved halved cookies.
- 4.Freeze 3 hours or until firm.
Tips and Tricks
Note:These frosty desserts can be frozen up to 24 hours before serving. Even if you're having a small gathering, make the full dozen. The leftovers will keep, tightly wrapped, in the freezer for several days before serving.
Shortcut:Omit butter. Cut 6 cookies in half as directed. Place remaining (whole) cookies in paper-lined muffin cups; top with ice cream, then continue as directed.
Nutrition Information
| Calories: | 250 |
| Total fat: | 13g |
| Saturated fat: | 7g |
| Trans fat: | 0g |
| Cholesterol: | 20mg |
| Sodium: | 170mg |
| Total Carbohydrate: | 33g |
| Dietary fiber: | 0g |
| Total sugars: | 24g |
| Protein: | 2g |
| Calcium: | 4% DV |
| Iron: | 4% DV |
