Total Time
Prep 30 mins
Cook 5 mins

Your favorite ice cream flavors with multiple cookie crusts and the frosting on the cake!

Ingredients Nutrition

  • 20 Oreo cookies
  • 20 chocolate chip cookies, packaged
  • 118.29 ml butter, divided
  • 473.18 ml hot fudge, divided, 1 jar Hersheys Hot Fudge
  • 1892.76 ml ice cream, divided
  • 226.79 g container Cool Whip
  • 1 large Hershey Bar


  1. Crush 20 oreo cookies to make crumbs (I chose to scrape out white frosting). Combine crumbs with 1/4 cup melted butter. Press into bottom of 9 in springfoam pan.
  2. Repeat the above instructions with the chocolate chip cookies, butter and fudge in a second springfoam pan.
  3. Spread 1 cup fudge over each crust & freeze 15 minutes.
  4. Soften 2 pints of ice cream in microwave or on countertop. Spread ice cream over fudge layer.
  5. Repeat above with the other pints of ice cream and layer over second cookie springfoam pan.
  6. Freeze 30 minutes.
  7. layer one springfoam ice cream cake on top of the other.
  8. Shave one large hershey bar and mix with one tub of cool whip.
  9. Spread cool whip combination over the top.
  10. Sprinkle with topping of your choice: cookie crumbs, chocolate shavings etc -- .