Oreo Ice Cream Cake Dessert
This Oreo ice cream cake dessert layers crushed cookies, vanilla ice cream, hot fudge, and whipped topping for a treat.
Serving24 servings
Ingredients
- 1 (14 oz) package Oreo Cookie, (regular size)
- ½ gallon vanilla ice cream
- 1 (12 oz) jar hot fudge sauce
- 1 (8 oz) tub cool whip
- 2 milk chocolate Hershey bars
- 1 (3.5 oz) package mini oreo cookies
Instructions
- Crush the Oreo cookies and line them in the bottom of a 9 x 13 inch pan.
- Soften ice cream slightly. Slice the ice cream and lay on top of the Oreos.
- Let it soften a little more so you can carefully spread it evenly over the Oreos.
- Then place in freezer for about 40 minutes.
- Remove from freezer and drizzle melted hot fudge over the ice cream. Freeze again for 20 minutes.
- Remove from freezer and cover with Cool Whip and sprinkle grated Hershey Bar over the top.
- Top each piece with a mini-Oreo.
Notes
You can change out the ice cream for either a cookies and cream or a mint chocolate chip ice cream to change up the flavor to the Oreo cookie ice cream cake.
Nutrition
Calories: 201 kcal · Carbohydrates: 24 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 35 mg · Sodium: 83 mg · Potassium: 176 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 332 IU · Vitamin C: 1 mg · Calcium: 103 mg · Iron: 1 mg