Wednesday, June 27, 2018

Easy Ice Cream Cake


 Getting ready for a Summer Celebration? 

 24 Oreo cookies divided
 2 C  Strawberry ice cream ( softened)
 2 C  Chocolate ice cream ( softened)
 2 C thawed Cook Whip topping (divided)
 2 Tablespoon  Hot Fudge topping

  • Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
  • Freeze 4 hours.
  • Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

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