Oreo & Fudge Ice Cream Cake
Jill Sevier
A sinfully delicious dessert that’s great for entertaining!
ingredients
- 1/2 cup hot fudge ice cream topping, warmed
- 1 8-ounce tub Cool Whip, thawed, divided
- 1 small package chocolate instant pudding mix (4-serving size)
- 8 Oreo chocolate sandwich cookies, chopped (about 1 cup)
- 12 vanilla ice cream sandwiches
directions
- 1
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Gently stir in chopped cookies; set aside.
- 2
Arrange 4 of the unwrapped ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
- 3
Freeze at least 4 hours before serving. Store leftover dessert in freezer.
- 4
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 1/4 cup milk.
Source: Kraft.com
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