Oreo And Fudge Ice Cream Cake Recipes

Steps:

• Pour the fudge topping into a medium bowl.
• Stir in 1 C of the whipped topping with a wire whisk until it's well blended.
• Add in the dry pudding mix; stir 2 minute or until well blended. (The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 C milk.).
• Chop the Oreo cookies roughly into chunks.
• Stir into the pudding mixture.
• Arrange 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture.
• Repeat layers.
• Top the pudding mixture with the remaining 4 ice cream sandwiches.
• Frost the top and sides with the remaining whipped topping. (It doesn't have to look perfect!).
• Bring up the foil sides. Double fold top and ends to loosely seal the packet.
• Freeze at least 4 hours before serving.
• Store leftover dessert in the freezer.

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:

• Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. Add in the dry pudding mix; stir 2 minutes or until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in the 1/4 cup milk. Chop the Oreo Cookies roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture.
• Arrange 4 of the cream sandwiches side by side on a piece of foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. Frost the top and sides with the remaining whipped topping. It doesn't have to look perfect. Bring up the foil sides. Double fold top and ends to loosely seal the packet.
• Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.

Steps:

• Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
• Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
• Freeze 4 hours or until firm.

Steps:

• Pour fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
• Freeze 4 hours or until firm.