OREO & Ice Cream Sandwich Cake

211  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 12 servings.

OREO & Ice Cream Sandwich Cake Recipe

Ingredients

  • 1/2 cup hot fudge ice cream topping, warmed
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 pkg. (3.9 oz.) chocolate instant pudding mix
  • 16 OREO Cookies, chopped (about 2 cups), divided
  • 12 vanilla ice cream sandwiches

Instructions

  • Whisk  fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.
  • Arrange  4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.
  • Freeze  4 hours.

Recipe Tips

NoteThe 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 ExtraPrepare using Neapolitan ice cream sandwiches.

Size-WiseSince this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

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Nutrition Information

Makes 12 servings.

Nutrition per serving:

  • Calories 380 
  • Total fat 15 g
  • Saturated fat 9 g
  • Cholesterol 20 mg
  • Sodium 400 mg
  • Carbohydrate 56 g
  • Dietary fiber 1 g
  • Sugars 33 g
  • Protein 4 g
  • Vitamin A 0 %DV
  • Vitamin C 0 %DV
  • Calcium 2 %DV
  • Iron 6 %DV

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