No-Bake Oreo Ice Cream Cake Recipe
Make any celebration special and unforgettable with this decadent no-bake ice cream cake recipe.
Ingredients
- 24 oreo cookies
- 2 cups caramel ice cream (egg free)
- 2 cups cherry chocolate chunk ice cream (egg free)
- 2 cups Cool Whip, thawed
- 2 tablespoon hot fudge ice cream topping
- ½ cup pecans, toasted (optional)
Instructions
- Line a spring-form pan with parchment paper.
- Stand 14-15 cookies around the edge of the pan and crush the remaining cookies. Place the cookies in a zip-lock bag and use a rolling pin to crush the cookies.
- Keep aside ½ cup of the crumbs and sprinkle the rest in the prepared pan.
- Spread one of the flavors of ice cream on top of the cookie crumbs. Top with 1 cup Cool Whip and reserved cookie crumbs.
- Add some of the toasted and chopped nuts if desired.
- Cover it with the other flavor of ice cream. Top with the remaining Cool Whip. Sprinkle the remaining nuts and drizzle with fudge topping.
- Tightly cover the pan with plastic wrap and freeze it for at least 3-4 hours. Remove dessert from freezer 10 minutes before serving.
Notes
- I used reduced fat Oreo cookies and Lite Cool Whip. It's mentioned in the original recipe that you can use frozen yogurt too instead of ice cream.
- To get the ice cream to a spreadable consistency, put it in the microwave oven for 10-15 seconds. Do this in smaller
- increments of time or else the ice cream will melt too much.
