Layered Ice Cream Cake

By 11650

Ingredients

• 15 sandwich cookies (oreos)
• 1 T milk
• 8-9 ice cream sandwiches
• 1 pint mint chocolate chip ice cream
• 1 pint vanilla frozen yogurt
• 1 pint strawberry ice cream
• 1 container (8 oz) frozen whipped topping, thawed

Preparation

Step 1

1. Coat bottom and sides of 9 inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
2. Finely crush 12 of the oreo cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together around waxed paper lined pan (outer edge) to form cake's stand up edge. Spon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream or yogurt from freezer; let soften for 15 minutes at room temperature. Transfer mint ice cream to small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, them top with vanilla, then strawberry, spreading all layers level. Add thawed whipped topping, swirling decoratively. Break up remaining 3 cookies and use to decorate cake. Return to freezer and freeze overnight.
5. To serve, remove sides of pan, then waxed paper. Let cake stand at room temperature for 10 minutes for easier cutting. Slice into wedges and serve.