Oreo Ice Cream Cake Recipe
Oreo Ice Cream Cake makes for the perfect no-bake dessert during warm summer months. Best of all, it only takes 5 simple ingredients!
Servings: 15
Ingredients
- 1 pkg Oreos crushed (see notes)
- 1/4 c butter melted
- 1/2 Gallon cookies and cream ice cream softened
- 16 oz jar hot fudge warmed
- 8 oz carton whipped topping thawed
Instructions
- Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9x13 pan.
- Spread softened ice cream over crust and freeze for 2 hours.
- Drizzle warm fudge over ice cream and freeze for 1 hour.
- Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!
Video
Notes
A regular size package of Oreo cookies is 14.3 oz which is about 36 cookies. However, if you add more or less the recipe will still work. It just depends on how thick you want your Oreo crust to be and if your pan is big enough.
Nutrition
Calories: 689kcal | Carbohydrates: 82g | Protein: 10g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 344mg | Potassium: 603mg | Fiber: 2g | Sugar: 67g | Vitamin A: 1170IU | Vitamin C: 1.6mg | Calcium: 349mg | Iron: 0.6mg