OREO AND FUDGE ICE CREAM CAKE

Cook time: 4 Hr 10 Min Prep time: 10 Min Serves: 12 SERVINGS
Ingredients
1/2 c fudge ice cream topping warmed
8 oz tub cool whip topping; thawed and divided
1 pkg ( 4 serving size ) chocolate flavored instant pudding / pie filling mix
8 oreo cookies
12 vanilla ice cream sandwiches
Directions
1. POUR THE FUDGE TOPPING INTO A MEDIUM BOWL . STIR IN 1 C OF THE WHIPPED TOPPING WITH WIRE WHISK UNTIL WELL BLENDED. ADD DRY PUDDING MIX. , STIR 2 MIN, OR UNTIL WELL BLENDED.THE CONSISTENCY OF THE FUDGE TOPPING CAN VARY DEPENDING ON WHAT BRAND YOU BUY.IF IT IS TOO THICK TO SPREAD EASILY , STIR IN 1/4 C MILK.
2. CHOP COOKIES INTO PIECES , STIR INTO PUDDING MIXTURE . ARRANGE 4 OF THE ICE CREAM SANDWICHES SIDE BY SIDE ON A 24 X 12 PIECE OF FOIL ,TOP WITH HALF OF PUDDING MIXTURE , REPEAT LAYERS TOP THE PUDDING MIXTURE WITH THE REMAINING 4 ICE CREAM SANDWICHES . THE LAYERS CREATE A NEAT STRIPED EFFECT WHEN SLICED . FROST THE TOP AND SIDES WITH REMAINING WHIPPED TOPPING. ITS DOESNT HAVE TO LOOK PERFECT OR PRETTY. 🙂 BRING UP THE FOIL SIDES . DOUBLE FOLD TOP AND ENDS TO LOOSELY SEAL THE PACKET. FREEZE AT LEAST 4 HOURS BEFORE SERVING. LET STAND AT ROOM TEMPERTURE TO SOFTEN SLIGHTLY BEFORE SERVING. STORE LEFTOVER DESSERT IN THE FREEZER. MAKES 12 SERVINGS
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