Recipe 765 - Oreo Ice Cream Cake
Recipe 765 - Oreo Ice Cream Cake
(by Shirley McNevich)
1/2 gallon premium chocolate ice cream
1/2 gallon premium vanilla ice cream
1 package of Oreo cookies
1 - 8oz. Cool Whip (thawed)
Open Oreo cookies, twist each cookie and scrape off the icing. Place just the chocolate cookie pieces in a Ziploc bag. Use a rolling pin to crush them--set aside. Remove all ice cream from freezer and set in sink for 1 hour to melt. Put melted vanilla ice cream in the mixer--beat. Sprinkle some of the Oreo cookie crumbs on the bottom of a 9 x 13 cake pan. Pour vanilla ice cream on top of the cookie crumbs in the cake pan until pan is filled halfway. Sprinkle more Oreo cookie crumbs on top of the vanilla ice cream. In the mixer, beat the chocolate ice cream. Pour the chocolate ice cream on top of the Oreo cookie layer. Sprinkle the rest of the Oreo cookie crumbs on top. Place in the freezer (covered with Saran Wrap) for TWO DAYS. When ready to serve, remove from freezer, peel off Saran Wrap and spread thawed Cool Whip over the top before cutting and serving.
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Other Recipes:
- 763 - Corn Casserole
- 802 - Baked Cheeseburger
- 877 - Butter Pecan Cake
- 874 - Leftover Mashed Potato Biscuits
- 931 - Welsh Cookies
- 986 - Fluffy Vanilla Frosting
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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