- 14
4/5
(1 Votes)
Ingredients
- 24 OREO Cookies, divided
- 2 cups Strawberry ice cream, softened
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 2 cups Chocolate ice cream, softened
- 2 Tbsp. Hot fudge ice cream topping
Preparation
Step 1
LINE 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
FREEZE 4 hours.
REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.