OREO Cookie & Fudge Ice Cream "Cake"

By carol gorman

Layers of ice cream sandwiches, creamy pudding and OREO Cookies create this frozen delight that's both a breeze to make and tastes as good as more expensive store-bought ice cream cakes. Make it ahead of time so you're ready for last-minute summer fun!

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Ingredients

• 1/2 1/2 1/2 cup hot fudge ice cream topping, warmed
• 1/2 1/2 1/2 cup hot fudge ice cream topping, warmed
• 1/2 1/2 1/2 cup hot fudge ice cream topping, warmed
• 2 2 2 cups thawed Cool Whip Whipped Topping, divided
• 2 2 2 cups thawed Cool Whip Whipped Topping, divided
• 2 2 2 cups thawed Cool Whip Whipped Topping, divided
• 1 1 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 1 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1 1 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 8 8 8 Oreo Cookies, chopped
• 8 8 8 Oreo Cookies, chopped
• 8 8 8 Oreo Cookies, chopped
• 12 12 12 vanilla ice cream sandwiches
• 12 12 12 vanilla ice cream sandwiches
• 12 12 12 vanilla ice cream sandwiches

Details

Servings 12
Preparation time 15mins
Adapted from kraftcanada.com

Preparation

Step 1

Beat fudge topping and 1 cup Cool Whip with whisk in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the pudding 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. Remove from freezer 10 min. before serving; let stand at room temperature until slightly softened before slicing.