Thursday, August 30, 2007


OREO & Fudge Ice Cream "Cake"

Prep: 10 min Ready In: 4 hr 10 min Serves: 12
1/2 cup fudge sundae topping, warmed
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Stir in 1 cup of the whipped topping 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 24x12-inch piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in freezer.

Prepare as directed, using Neapolitan ice cream sandwiches.

Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, add 1/4 cup milk.

OK, doesn't THIS look good?! Think I'll have to pick me up some ice cream sandwiches! Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

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