ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
OREO AND FUDGE ICE CREAM CAKE
I found this recipe in one of the kraft magazines and is a winner.
Provided by Lillian Stryczek @Stryczek1
Categories Cakes
Number Of Ingredients 5
Steps:
- Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet. Freeze at least 4 hours before serving. Store leftover dessert in freezer.
OREO AND FUDGE ICE CREAM CAKE
This no-bake ice cream cake is so easy to throw together. It reminds us of a cake you'd pick up at the ice cream shop. Ice cream sandwiches are the base of the cake. It's filled with a chocolate Oreo pudding filling. Creamy Cool Whip is the frosting. The hardest part of this quick and easy dessert is waiting for the cake to...
Provided by CATHI SMITH
Categories Ice Cream & Ices
Time 4h20m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, whisk together 1/2 cup warmed hot fudge and 1 cup of whipped topping. Mix well until blended.
- 2. Add dry pudding mix and stir until blended.
- 3. Stir in 1/4 cup of milk and mix until smooth. The consistency of this needs to be spreadable. If it is still too thick, mix a little more milk.
- 4. Fold in chopped cookies.
- 5. Arrange 4 ice cream sandwiches on a piece of foil measuring approximately 12 x 24.
- 6. Spread half of the pudding mixture on top of the four ice cream sandwiches. Then top with four more ice cream sandwiches.
- 7. Repeat the process by adding the rest of the pudding mixture and top it with the remaining four ice cream sandwiches.
- 8. Frost the top and sides with remaining whipped topping. Bring up the sides of the foil and make a loose pouch. Don't stress if the foil touches the whipped topping. Freeze at least 4-6 hours before serving.
- 9. Optional for Serving: Take the cake out of the freezer and put a thin layer of Cool Whip on the outside. Add crushed cookies on top. Place back in the freezer for 30 minutes before slicing.
COOKIES & CREAM FUDGE ICE CREAM CAKE
Serve up this Cookies & Cream Fudge Ice Cream Cake as a post-dinner treat. Just top ice cream sandwiches with delicious layers of chocolate sandwich cookies and fudge.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
- Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
- Freeze 4 hours or until firm.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.8846 g, Sugar 0 g, Protein 4 g
OREO AND FUDGE ICE CREAM "CAKE"
This looks really, really good! Comes from Kraft Food and Family magazine. (Cooking time is freezing time.)The size package for the pudding may or may not be right. It wouldn't let me put in 4 serving size, but that is what you need!
Provided by TansGram
Categories Frozen Desserts
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Pour the fudge topping into a medium bowl.
- Stir in 1 C of the whipped topping with a wire whisk until it's well blended.
- Add in the dry pudding mix; stir 2 minute or until well blended. (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 1/4 C milk.).
- Chop the Oreo cookies roughly into chunks.
- Stir into the pudding mixture.
- Arrange 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture.
- Repeat layers.
- Top the pudding mixture with the remaining 4 ice cream sandwiches.
- Frost the top and sides with the remaining whipped topping. (It doesn't have to look perfect!).
- Bring up the foil sides. Double fold top and ends to loosely seal the packet.
- Freeze at least 4 hours before serving.
- Store leftover dessert in the freezer.
Nutrition Facts : Calories 162.2, Fat 7.3, SaturatedFat 4.9, Cholesterol 0.2, Sodium 181.8, Carbohydrate 23.3, Fiber 0.8, Sugar 14.9, Protein 1.3
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