This Oreo Ice Cream Cake makes for the perfect no-bake dessert during warm summer months. Best of all, it only takes 5 simple stores bought ingredients! No one can resist the layers of crushed Oreos, Cookies and Cream Ice Cream, Hot Fudge, Cool Whip, and MORE Oreos!

  • 16 oz jar hot fudge warmed
  • 1/4 c butter melted
  • 8 oz carton whipped topping thawed
  • 1 pkg Oreos crushed and divided
  • 1 Gallon cookies and cream ice cream softened

Course  : Dessert
Cuisine :  American
Prep Time  : 10 minutes
Freezer Time  : 5 hours
Total Time  : 5 hours 10 minutes
Servings  : 15
Calories  : 689 kcal


Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9×13 pan.

Spread softened ice cream over crust and freeze for 2 hours.

Drizzle warm fudge over ice cream and freeze for 1 hour.

Add whipped topping and sprinkle with reserve Oreos and freeze for 2 hours. Remove from freezer and let it set out for 15 minutes before serving.