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.