Oreo Ice Cream Cake
Layers of crushed Oreo, cookies and cream ice cream, hot fudge, and whipped cream make this a perfect dessert for hot summer days!
Servings 20 servings
Calories 445kcal
Ingredients
- 39 Oreo cookies crushed
- 4 tablespoons unsalted butter melted
- 1.75 quarts Cookies 'n Cream ice cream softened
- 24 oz jar of hot fudge warm
- 8 oz whipped topping thawed
Instructions
- In a medium size bowl add all but 2/3 cup of the crushed oreos. Stir in the melted butter.
- Transfer the oreo and butter mixture to a 13x9” casserole dish, press into the pan.
- Spread the softened ice cream over the crust and freeze for 2-3 hours.
- Remove from the freezer and drizzle the warm fudge over the ice cream. Freeze 1 hour.
- Add whipped topping over the fudge and spread into an even layer. Sprinkle remaining crushed Oreos overtop.
- Freeze for 3-4 hours or overnight.
- Serve!
Notes
*This recipe will feed a lot of people! It's rich, so you don't need a huge slice.
Store covered in the freezer for 7 days. Add leftovers to a blender with some milk to make an Oreo milkshake!
Nutrition
Calories: 445kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 300mg | Potassium: 323mg | Fiber: 2g | Sugar: 41g | Vitamin A: 425IU | Vitamin C: 0.6mg | Calcium: 137mg | Iron: 2.6mg