Oreo Ice Cream Cake

By spend with pennies

Ingredients

33 Oreo cookies ((13.29oz package))
6 tablespoons butter (melted)
3 cups vanilla ice cream (softened (or your favorite flavor))
8 ounces whipped topping (such as Cool Whip, or as needded)
2 cups 5 Minute Fudge Sauce (or store bought hot fudge sauce)

Prep Time10mins
Cook Time10mins
Servings12

Instructions

If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.

Line a 9x5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.

Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.

Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they're the size of small peas. Alternatively, you can pulse them a few times in a food processor.

In a medium bowl, combine the crushed Oreos and melted butter.

Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.

Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with â…" cup of the crushed Oreo mixture. Repeat layers once more.

Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.

To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.