0 min
0 h 0 min
Makes 12 servings, 1 "cupcake" each.
OREO Ice Cream "Cupcakes"
These cupcakes are really individual ice cream sundaes in an OREO Cookie crust. They're a simple way to serve dessert in a chocolatey way.
Ingredient list
- 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
Directions
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
- NoteThese 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.
- ShortcutOmit 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 factsNutrition information
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