OREO & Ice Cream Sandwich Cake
Prep time15 min
Total time4hr 15min
ServingsMakes 12 servings.
Ingredients
- ½ cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) frozen whipped topping, thawed, divided
- 1 pkg. (4-serving size) chocolate instant pudding mix
- 16 OREO Cookies, chopped (about 2 cups), divided
- 12 vanilla ice cream sandwiches
Preparation
- Whisk fudge topping and 1 cup whipped topping in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup chopped cookies.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the pudding mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining whipped topping; press remaining chopped cookies into top and sides of dessert. Wrap loosely with foil.
- Freeze 4 hours.
Recipe Tips
- Note
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 up to 1/4 cup milk. - Special Extra
Prepare using Neapolitan ice cream sandwiches. - Size-Wise
Since this indulgent ice cream cake makes 12 servings, it's the perfect dessert to serve at your next party.
133036
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 380 |
| % Daily Value* | |
| Total fat 15g | |
| Saturated fat 9g | |
| Trans fat 0g | |
| Cholesterol 20mg | |
| Sodium 400mg | |
| Carbohydrate 56g | |
| Dietary fiber 1g | |
| Total sugars 33g | |
| Protein 4g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 4 %DV |
