Easy Oreo Ice Cream Cake Recipes

Steps:

• Crush 25 cookies; pat down in 9x13-inch pan.
• Melt margarine and chocolate in sauce pan.
• Add beaten eggs a little at a time and powdered sugar.
• Stir until warm and fudgy (do not boil).
• Spread over cookie crust.
• Freeze 30 minutes.
• Cut ice cream into sections and place in pan.
• Softened ice cream works best.
• Use a rubber spatula to smooth out top.
• Sprinkle remaining cookie crumbs on top.
• Freeze at least 2 hours, until solid.
• Cut and serve.

Steps:

• Grease a 9x13" pan.
• Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
• Spread the softened ice cream over the cookies.
• Warm the fudge until pourable in the microwave and pour over the ice cream.
• Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
• Put it in the freezer for probably at least two hours or until it gets firm.
• Take it out of the freezer about 20 minutes before you want to serve it.

Steps:

• Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
• Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
• Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
• Press down again to make the ice cream layer even, cover, and freeze.
• Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
• Add evaporated milk to the chocolate mixture and stir.
• Cook chocolate until thick while stirring. Once thick, stir in vanilla.
• Allow chocolate mixture to cool and spread over ice cream.

Steps:

• Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
• Crush the entire package of Oreos in a food processor.
• Mix the melted ice cream and the cool whip together.
• Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
• Start with the ice cream and then add Oreos then the ice cream and so on.
• Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.

Steps:

• Melt chocolate, set aside to cool.
• Line 8 1/2 x 4 1/2 inch loaf pan with foil, ends of foil should extend over sides of pan.Arrange 8 of the cookies evenly on the bottom of the pan. Crumble remaining 6 cookies, set aside.
• Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Remove about 1 1/2 cups of the cream cheese mixture, place in a medium bowl, stir in melted chocolate.
• Spread remaining cream cheese mixture over cookies in pan, sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon, top with chocolate cream cheese mixture.
• Cover. Freeze 3 hours or until firm. Remove from freezer invert onto serving plate, peel off foil.
• Let stand at room temperature to soften slightly before slicing.