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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

a General Mills Recipe

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INGREDIENTS:
1 tub (1.5 quarts) chocolate ice cream
1 package (14.2 oz) Oreo cookies, crushed
1 jar (12.8 oz) hot fudge topping
1 tub (1.5 quarts) vanilla ice cream
24 oz frozen whipped topping, thawed
Betty Crocker candy sprinkles and Rainbow Candy Chips
(see my tips below)

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DIRECTIONS:

1: Remove chocolate and vanilla ice cream from freezer and allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo cookies and hot fudge sauce until thoroughly mixed.

2:  Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.

3:  Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.

4:  Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

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Darlene’s Tips:  You can crush the cookies by placing a few at a time in a plastic bag and going over them with a rolling-pin. You can experiment with different types of cookies and any flavors of ice cream. You could try making single servings by building the “cake” in muffin tins. Not sure if they would easily pop out, so single silicon muffin cups would be great! Even if they don’t pop out, you can just eat right from the cup!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)coupons-com-logo

 

 

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