OREO® and Fudge Ice Cream Cake Recipe - Allrecipes.com
OREO(R) and Fudge Ice Cream Cake Recipe
  • READY IN 4+ hrs

OREO® and Fudge Ice Cream Cake

Recipe by  

"An easy to assemble ice cream cake made with vanilla ice cream sandwiches layered with a mixture of whipped topping, chocolate pudding mix, and Oreo cookies."

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Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    4 hrs 10 mins

Directions

  1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
  2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
  3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2008

I made a few changes to this wonderful recipe. First- I doubled the recipe and put only one layer of ice cream sandwiches in the bottom of a 9 x 13 dish. Next, I made the filling except doubled everything and added a little bit of milk to make the filling more creamy. I also added about a whole box of crushed oreos into the filling. I placed the filling on top of the sandwiches. Lastly, I topped the filling with a container of whipped topping and garnished with more crushed oreos.

 
Most Helpful Critical Review
Feb 16, 2011

Too sweet...I'd rather just have an ice cream sandwich.

 
Sep 06, 2007

Fantastic! I got 24 icecream sandwiches and did a double layer in a 9x13 pan. I also poured some extra hot fudge sauce over the top layer of sandwiches before frosting with the whipped topping. My 20 yr old daughter said it was the best dessert ever!

 
Jul 04, 2008

This was easy and everyone loves it. This is the second time for me making this recipe. I double everything and make it in a disposable 9 by 13 pan. The elasticity of the disposable pan really helps the sandwiches to fit the way you want them to. I used extra Oreos by adding a layer of them to the bottom of the 'cake' and a sprinkle of them on top of the cool whip 'frosting'. I also added a little milk to the pudding mixture to thin it out a bit while mixing... it gets way to thick otherwise and is difficult to mix and spread. The idea of adding a layer of raspberry or something of the like is fantastic (see review below) and I think I will try that next time. Thanks for the recipe!

 
Feb 03, 2008

After my husband's first bite he said "save this recipe". My family fought over the leftovers the next day. I made this for a birthday dinner dessert and I had concerns about it being enough for 8 people because it is about the size of a loaf pan. It is very rich so you do not eat a huge slice, we actually had some left over. It was very quick to assemble which is a huge bonus.

 
Mar 12, 2008

I have made this twice. Once with mint chocolate chip ice cream sandwiches and chocolate chip cookies. Another time I made it with vanilla ice cream sandwiches and mint oreos. Both delicious! Not a lot of work for an amazing ice cream cake (:

 
Aug 29, 2007

Great and easy dessert. Change the flavors by changing to different flavor sandwiches. Next time I make it though I will have a large tub (or 2 8ozs tubs) because there just wasn't enough to completely "frost" it the way I like. I may also try the neapolitan sandwiches and maybe sliced strawberry layer. Yum!!

 
Aug 16, 2007

I got this recipe in the KRAFT magazine and had all the ingredients, so I decided to try it. This was so good it tasted just like a real ice cream cake. I did not change one thing about this and it turned out great. Won't be wasting money on real ice cream cakes now.

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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