Description
A delightful Oreo Ice Cream Cake made with layers of crushed Oreos, creamy Cookies ‘n Cream ice cream, warm fudge, and fluffy whipped topping, perfect for any occasion.
Ingredients
Scale
- 39 Oreo cookies (crushed)
- 4 tablespoons unsalted butter (melted)
- 1.75 quarts Cookies ‘n Cream ice cream (softened)
- 24 oz jar of hot fudge (warm)
- 8 oz whipped topping (thawed)
Instructions
- Prepare the crust: In a medium bowl, combine all but 2/3 cup of the crushed Oreos with the melted butter. Mix until everything is well-coated.
- Press the mixture into a 13×9-inch casserole dish to form an even layer.
- Layer the softened Cookies ‘n Cream ice cream over the Oreo crust. Cover and freeze for 2-3 hours until solid.
- Add the warm fudge generously over the ice cream layer. Freeze for an additional hour.
- Top with the whipped topping and sprinkle the remaining crushed Oreos on top.
- Final freeze: Cover and freeze for 3-4 hours or overnight for best results.
- Serve and enjoy your masterpiece!
Notes
Let the cake sit at room temperature for 10-15 minutes before slicing to achieve a creamy texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg