- 12
- 25 mins
Ingredients
- 15 Oreos (divided)
- 1 TBSP milk
- 8-9 ice cream sandwiches
- 1 pint cookies and cream ice cream
- 1 pint vanilla frozen yogurt/ ice cream
- 1 pint strawberry frozen yogurt/ ice cream
- 1 container 8 oz frozen whipped topping, thawed
Preparation
Step 1
1. Coat bottom and sides of a 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 cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap ice cream sandwiches. Working quickly, cut each in quarters (in half lengthwise and then in half). Stack the strips of ice cream sandwiches on end, packing them snugly together around waxed-paper-lined pan to form the cake's stand up edge. Spoon cookie crumbs into the center of the pan; press firmly over bottom. Freeze 1 hour.
4. Remove all 3 flavors of ice cream/frozen yogurt from the freezer; let soften for 15 minutes at room temp. Transfer cookies and cream ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry.
5. Remove pan from freezer. Spread cookies and cream on bottom then top with vanilla, then strawberry, spreading all layers level. Add thawed whipped topping, swirling decoratively. Break up remaining oreos and used them to decorate cake. Returning to freezer; freeze overnight.
6. To serve, remove side of pan, then waxed paper. Let cake stand at room temperature for 10 minutes for easier cutting. Slice into wedges and serve.