Create, Cook, Talk: Oreo Ice Cream Cake

Watch out this recipe is Dangerously Good!!

Oreo Ice Cream Cake

Recipe by Jeanne Sterken

Ingredients:

1 carton Vanilla or favorite flavor ice cream
1 package Oreo cookies (choose flavor and color to go with ice cream)
1 Carton Cool-Whip type whipped topping, softened so spreadable Hershey’s fudge syrup

Let ice cream soften on the counter for 20 – 30 minutes.

9×13” glass pyrex type dish

Place oreo cookies in Ziploc bag and close. Crush using a rolling pin to crumble. (Or crush in blender or food processor.).

Set aside about 3/4 cup Oreo crumbles to use as the topping.

Firmly press remaining Oreo cookie crumbs into the bottom of the glass dish to make the crust.

Scoop softened ice-cream and plop on top of oreo crust. Spread the ice-cream evenly using a spatula or butter knife.

Spread Cool-Whip topping evenly over ice-cream.

Sprinkle reserved Oreo crumbles on top.

Drizzle syrup in decorative zig-zag on top.

Optional: crush peppermint candy canes and sprinkle on top of mint chocolate chip ice-cream for festive Holiday dessert

Garnish with cherries, nuts, crushed toffee candy bars or other toppings if desired

Cover with aluminum foil. Place in freezer till firm, about 60 minutes.

Enjoy!