OREO & Fudge Ice Cream Cake
1 Picture
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 kraftfoods.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.
Nutrition Information Per Serving: 340 calories, 14g total fat, 8g saturated fat, 20mg cholesterol, 370mg sodium, 50g carbohydrate, less than 1g dietary fiber, 30g sugars, 4g protein, 0%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 4%DV iron.
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