Prepare to wow the crowd when you make this Easy Ice Cream Cake with Hot Fudge. Combine chocolate and strawberry ice cream in this delicious dessert.
What You Need
Original recipe yields 14 servings
24 OREO Cookies, divided
2 cups strawberry ice cream, softened
2 cups thawed COOL WHIP Whipped Topping, divided
2 cups chocolate ice cream, softened
2 Tbsp. hot fudge ice cream topping
Add To Shopping List
Let's Make It
Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
Freeze 4 hours.
Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.
Prepare as directed, using Reduced Fat OREO Cookies, COOL WHIP LITE Whipped Topping and your favorite 2 flavors frozen yogurt.
Dessert can be stored in freezer up to 24 hours before serving.
You'll know it's a special occasion when you get to enjoy a serving of this delicious ice cream cake!
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.