Tuesday, July 10, 2007

Oreo & Fudge Ice Cream Cake

I made this delicious ice cream cake for Father's Day this year. Everyone was quite impressed and thought I spent HOURS making it. Many guests commented that it tasted better than a Dairy Queen cake. It truly is amazing and an extra special treat!

This recipe comes from Kraft Foods. I attended "Cooking School" online to learn how to make it. If you need visuals (like me), go to http://www.kraftfoods.com/main.aspxs=cookingschool&m=cookingschool/video_display&vid=506


Oreo & Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided (I used Cool Whip Lite)
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

1.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. 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 cup milk. (I did not add milk to mine--it spread okay. 1/4 cup seems like a lot so use your own judgement) Add dry pudding mix; stir 2 minutes or until well blended.

2. CHOP the OREO cookies roughly into chunks. They don't all have to be the same size. Stir into the whipped topping/pudding mixture.

3. 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 the layers.

4. TOP the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. (It's really pretty--you can't tell it's ice cream sandwhiches)

5. FROST the top and sides with the remaining whipped topping.

6. BRING up the foil sides. Double fold the 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. Makes 12 servings.

1 comment:

Jen said...

This was so easy! And so good! And, of course, everyone was impressed.