Oreo & Fudge Ice Cream Cake

By Reen

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

Details

Servings 12
Adapted from kraftrecipes.com

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.

Kraft Kitchens Tips:
*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.

*Size-Wise: Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.