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    You are in: Home / Recipes / Oreo Ice Cream Cake Recipe
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    Oreo Ice Cream Cake

    Oreo Ice Cream Cake. Photo by daisygrl64

    3 Photos of Oreo Ice Cream Cake

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Margie99's Note:

    I've never made this but I tasted a bit, that was all that was left, and it was really good. It only has 4 ingredients and sounds super easy to make. I think you could easily substitute homemade sauce for the hershey's. I think it would be great to take to a potluck because you wouldn't have to worry about keeping it warm or making sure it doesn't spill on the way there.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (20 ounce) package Oreo cookies , crushed
    • 1 (8 ounce) package Cool Whip , thawed
    • 1 (16 ounce) jar of hershey's hot fudge
    • 1 ½ gallons vanilla ice cream

    Directions:

    1. 1
      Grease a 9x13" pan.
    2. 2
      Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
    3. 3
      Spread the softened ice cream over the cookies.
    4. 4
      Warm the fudge until pourable in the microwave and pour over the ice cream.
    5. 5
      Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
    6. 6
      Put it in the freezer for probably at least two hours or until it gets firm.
    7. 7
      Take it out of the freezer about 20 minutes before you want to serve it.

    Ratings & Reviews:

    Read All Reviews (6)

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    Nutritional Facts for Oreo Ice Cream Cake

    Serving Size: 1 (368 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 984.8
     
    Calories from Fat 436
    44%
    Total Fat 48.4 g
    74%
    Saturated Fat 26.6 g
    133%
    Cholesterol 125.6 mg
    41%
    Sodium 592.5 mg
    24%
    Total Carbohydrate 129.2 g
    43%
    Dietary Fiber 4.4 g
    17%
    Sugars 96.5 g
    386%
    Protein 14.4 g
    28%

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