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OREO Ice Cream "Cupcakes"

OREO Ice Cream "Cupcakes"

Prep time15 min
Total time3hr 15min
ServingsMakes 12 servings, 1 "cupcake" each.
  • 18 OREO Cookies, divided
  • 3 Tbsp. butter, melted
  • 1 qt. (4 cups) cookies and cream ice cream
  • ¼ cup chocolate syrup
  • 1½ cups thawed frozen whipped topping
  • 1 Tbsp. multi-colored sprinkles
  • Cut 6 cookies in half; reserve for later use. Finely crush remaining cookies.
  • Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
  • Top each with 1 scoop ice cream, using a 1/3-cup scoop. Drizzle with syrup; top with whipped topping, sprinkles and reserved halved cookies.
  • Freeze 3 hours or until firm.
Recipe Tips
  • Note
    These frosty desserts can be frozen up to 24 hours before serving. Even if you're having a small gathering, make the full dozen. The leftovers will keep, tightly wrapped, in the freezer for several days before serving.
  • Shortcut
    Omit butter. Cut 6 cookies in half as directed. Place remaining (whole) cookies in paper-lined muffin cups; top with ice cream, then continue as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 13g 
   Saturated fat 7g 
   Trans fat 0g 
Cholesterol 20mg 
Sodium 170mg 
Carbohydrate 33g 
   Dietary fiber 0g 
   Total sugars 24g 
Protein 2g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron4 %DV

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