Tuesday, April 23, 2013

Oreo Ice Cream Cake

This was the easiest birthday cake I think I've ever made.  Really...only 5 ingredients!  Couldn't get much easier than that!  And everyone in my Oreo lovin' family raved about it!

AND, if you or your family or friends have a place in your heart for Oreos like we do, you can check out some of our other great Oreo recipes.  Our most popular Oreo recipe is our Death by Oreo Cupcakes.  OH BOY!  The name says it all!  But not to be outdone is the very wonderful Oreo Cake.  This is a perfect traditional birthday cake (that incidentally the same kid #3 requested for a past birthday...I think he's our biggest Oreo fan!)  Or...you can try your hand at our Homemade Oreos!  They're delicious!!

Okay...my mouth is now watering!

Oreo Ice Cream Cake


1 package oreos
1/4 cup butter, melted
1 package (1.75 quarts) cookies & cream ice cream, softened
1 jar (small) hot fudge ice cream topping
1 container (8 oz.) cool whip

Crush all oreos except 5 or 6 until fine.  I like to use my blender, but a food processor works great too.  Reserve 1 cup of oreo crumbs.  Pour the butter over the top of the remaining crumbs and mix until combined with a fork.  Press into the bottom of a 9 x 13 cake pan.

Warm the hot fudge in the microwave until it is pourable.  Pour over the oreo crust and spread until completely covered.  (Leave a little hot fudge if desired to use on the top of the cake.)  Place in the freezer for about 20 minutes.


Next spread the softened ice cream over the hot fudge.  I ended up using my hands...it was just so much easier to squish into the corners and get an even coverage.


Mix the reserved oreo crumbs with the whipped topping and spread over the top of the ice cream.  Place in the freezer for at least an hour.

When ready to serve drizzle with leftover hot fudge sauce and coarsley chopped leftover oreos.

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