Salted Caramel OREO Ice Cream Cake

17  Ratings
  • 30 min prep
  • 4 hr total
  • Makes 16 servings.


Salted Caramel OREO Ice Cream Cake Recipe

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

Instructions

  • 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.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 280 
    • Total fat 14 g
    • Saturated fat 7 g
    • Cholesterol 25 mg
    • Sodium 180 mg
    • Carbohydrate 35 g
    • Dietary fiber 1 g
    • Total sugars 24 g
    •     Includes added sugars 21 g
    • Protein 3 g
    • Vitamin A 8 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium 4 %DV
      • n/a indicates that data is not available

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