OREO & Ice Cream Sandwich Cake
Time4h 15min
Makes12 servings
Ingredients
- ½ cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) frozen whipped topping, thawed, divided
- 1 pkg. (4-serving size) chocolate instant pudding mix
- 16 OREO Cookies, chopped (about 2 cups), divided
- 12 vanilla ice cream sandwiches
Putting it together
- 1.Whisk fudge topping and 1 cup whipped topping in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup chopped cookies.
- 2.Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the pudding mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining whipped topping; press remaining chopped cookies into top and sides of dessert. Wrap loosely with foil.
- 3.Freeze 4 hours.
Tips and Tricks
Note:The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in up to 1/4 cup milk.
Special Extra:Prepare using Neapolitan ice cream sandwiches.
Size-Wise:Since this indulgent ice cream cake makes 12 servings, it's the perfect dessert to serve at your next party.
Nutrition Information
| Calories: | 380 |
| Total fat: | 15g |
| Saturated fat: | 9g |
| Trans fat: | 0g |
| Cholesterol: | 20mg |
| Sodium: | 400mg |
| Total Carbohydrate: | 56g |
| Dietary fiber: | 1g |
| Total sugars: | 33g |
| Protein: | 4g |
| Calcium: | 2% DV |
| Iron: | 4% DV |