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Salted Caramel OREO Ice Cream Cake

Prep time

30 min

Total time

4 hr 0 min

Servings

Makes 16 servings.

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    Ingredients
    • 36 OREO Cookies, divided
    • 2 Tbsp. butter, melted
    • 1-1/2 qt. vanilla ice cream, softened
    • 1-1/2 cups thawed frozen whipped topping, divided
    • 2 Tbsp. chocolate fudge topping
    • 2 Tbsp. salted caramel topping
Preparation
  • Crush  16 cookies into fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan; cover with ice cream.
  • Top  with layer of 16 of the remaining cookies; spread with 1 cup whipped topping.
  • Freeze  4 hours or until firm.
  • Run  knife around rim of pan to loosen dessert. Remove rim. Drizzle top of dessert with fudge topping, then caramel topping.
  • Cut  remaining cookies in half. Use to garnish dessert along with the remaining whipped topping just before serving.

Recipe Tips

VariationPrepare using your favorite variety of OREO Cookies and/or your favorite flavor of ice cream.

VariationSubstitute foil-lined 9-inch square pan for the springform pan, extending ends of foil over sides of pan. Use foil handles to remove frozen dessert from pan. Transfer to serving dish. Top with remaining ingredients as directed.

Special ExtraFor added flavor, increase the butter to 3 Tbsp.; mix with the cookie crumbs and 1/3 cup finely crushed pretzels. Press onto bottom of springform pan, then continue as directed.

317377

Nutrition Information

Nutrition per serving

  • Calories

    280

  • Total fat

    14g

  • Saturated fat

    7g

  • Trans fat

    0g

  • Cholesterol

    25mg

  • Sodium

    180mg

  • Carbohydrate

    35g

  • Dietary fiber

    1g

  • Total sugars

    24g

  • Added sugars

    21g

  • Protein

    3g

  • Vitamin A

    8%DV

  • Vitamin C

    0%DV

  • Calcium

    6%DV

  • Iron

    6%DV

  • Potassium

    4%DV

  • Vitamin D

    0%DV

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