Ingredients

36 OREO Cookies, divided
2 Tbsp. butter, melted
1½ qt. vanilla ice cream, softened
1½ cups thawed frozen whipped topping, divided
2 Tbsp. chocolate fudge topping
2 Tbsp. salted caramel topping

Putting it together

1.
Crush 16 cookies into fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan; cover with ice cream.
2.
Top with layer of 16 of the remaining cookies; spread with 1 cup whipped topping.
3.
Freeze 4 hours or until firm.
4.
Run knife around rim of pan to loosen dessert. Remove rim. Drizzle top of dessert with fudge topping, then caramel topping.
5.
Cut remaining cookies in half. Use to garnish dessert along with the remaining whipped topping just before serving.

Tips and Tricks

Variation:Prepare using your favorite variety of OREO Cookies and/or your favorite flavor of ice cream.

Variation:Substitute foil-lined 9-inch square pan for the springform pan, extending ends of foil over sides of pan. Use foil handles to remove frozen dessert from pan. Transfer to serving dish. Top with remaining ingredients as directed.

Special Extra:For added flavor, increase the butter to 3 Tbsp.; mix with the cookie crumbs and 1/3 cup finely crushed pretzels. Press onto bottom of springform pan, then continue as directed.

Nutrition Information

Calories:	280
Total fat:	14g
Saturated fat:	7g
Trans fat:	0g
Cholesterol:	25mg
Sodium:	180mg
Total Carbohydrate:	35g
Dietary fiber:	1g
Total sugars:	24g
Added sugars:	21g
Protein:	3g
Vitamin D:	0% DV
Calcium:	6% DV
Iron:	6% DV
Potassium:	4% DV