Oreo and Fudge Ice Cream Cake
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- 1/2 c
- fudge ice cream topping, warmed
- 8 oz. tub cool whip, thawed, divided
- 1 pkg
- jell-o chocolate instant pudding (i have used the sugar free as well
- vanilla ice cream sandwiches
14 hours of freezing time needed.
2Pour the warm fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended.
3Add in the dry pudding mix; stir 2 min. 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 cup milk.
4Chop Oreos roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture.
5Arrange 4 of the ice cream sandwixhes, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture. Repeat the layers.
6Top with the 4 remaining ice cream sandwiches. The layers create a neat striped effect when sliced.
7Frost the top and sides with the remaining whipped topping. It doesn't have to look perfect.
8Bring up the foil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Store leftovers in freezer.