OREO Ice Cream Cake
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
ice cream scoop
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
- hot fudge
- Maraschino cherries
- chocolate sprinkles
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.
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