Description
A decadent dessert with layers of creamy Cookies ‘n Cream ice cream, rich Oreo crust, and topped with warm fudge and whipped topping.
Ingredients
- 39 Oreo cookies (crushed)
- 4 tablespoons unsalted butter (melted)
- 1.75 quarts Cookies ‘n Cream ice cream (softened)
- 24 oz jar of hot fudge (warm)
- 8 oz whipped topping (thawed)
Instructions
- Combine all but 2/3 cup of the crushed Oreos with the melted butter in a medium bowl. Mix until everything is well-coated.
- Transfer the Oreos and butter mixture into a 13×9-inch casserole dish. Press it firmly into the bottom to form an even layer.
- Spread the softened Cookies ‘n Cream ice cream over the Oreo crust. Cover and freeze for 120-180 minutes until solid.
- Drizzle the warm fudge generously over the ice cream layer. Freeze for an additional 60 minutes.
- Spread the thawed whipped topping evenly over the fudge layer. Sprinkle the remaining crushed Oreos atop the whipped topping.
- Cover the dish and freeze for 180-240 minutes or overnight for best results.
- Let the cake sit at room temperature for about 10-15 minutes before slicing. Serve and enjoy!
Notes
Store any remaining slices tightly with plastic wrap or in an airtight container to prevent freezer burn. It can last in the freezer for about 1-2 weeks.