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    OREO & Fudge Ice Cream Cake

    Source of Recipe

    kraft kitchens

    Recipe Link:

    List of Ingredients

    1/2 cup hot fudge ice cream topping, warmed
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    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


    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.
    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.
    FREEZE at least 4 hours before serving. Store leftover dessert in freezer.


    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.

    Prepare as directed, using Neapolitan ice cream sandwiches.




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