OREO Ice Cream "Cupcakes"
Prep time15 min
Total time3hr 15min
ServingsMakes 12 servings, 1 "cupcake" each.
Ingredients
- 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
Preparation
- 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.
126853
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 250 |
| % 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 A | 4 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
