Ice Cream Cake Recipe (Oreo)
This Oreo Ice Cream Cake recipe is a no-bake layered dessert made with ice cream, Oreo cookies, hot fudge, and Cool Whip.
Servings: 16 people
Calories: 573kcal
Cost: $13.92
Equipment
- ice cream scoop
- 9x13 pan
- rubber spatula
Ingredients
FOR THE CAKE:
- 3 quarts Cookies and Cream ice cream
- 12.8 oz jar Hershey’s Hot Fudge Sauce
- 30 OREO Cookies crushed with a few big chunks
- 8 oz tub cool whip
GARNISHES:
- hot fudge
- Maraschino cherries
- chocolate sprinkles
Instructions
SOFTEN ICE CREAM:
- Take the ice cream out to soften on the counter so that it’s soft enough to spread but not melted to a liquid.
ASSEMBLE:
- Use a 9x13 dish and scoop the entire contents of one of the ½ gallon containers in the dish. Try to spread ice cream so that it is spread somewhat evenly in the pan.
- Put ¾ of OREO cookie crumbs over ice cream.
- Pour entire contents of warm Hot fudge over the cookie layer.
- Spread the next container of ice cream over the cookie layer. Try to spread this layer somewhat smoothly, too.
- Spread the cool whip over the ice cream.
- Top with remaining OREO cookie crumbs.
FREEZE:
- Cover the dish with plastic wrap and aluminum foil and freeze for 4 hours or up to overnight.
SERVE:
- Garnish with more hot fudge, Maraschino cherries, and sprinkles (all optional). Slice and serve.
Video
Nutrition
Serving: 1slice | Calories: 573kcal | Carbohydrates: 76g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 334mg | Potassium: 481mg | Fiber: 3g | Sugar: 57g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 2mg