OREO & Fudge Ice Cream Cake

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Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings

Nutrition Information
Calories 340 Total fat 14 g Saturated fat 8 g Cholesterol 20 mg Sodium 370 mg Carbohydrate 50 g Dietary fiber 1 g Sugars 30 g Protein 4 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

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  • 12

Ingredients

  • 1/2 cup hot fudge ice cream topping, warmed
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  • 8 OREO Cookies, chopped (about 1 cup)
  • 12 vanilla ice cream sandwiches

Preparation

Step 1

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

Special Extra
Prepare using Neapolitan ice cream sandwiches.

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