Oreo and Fudge Ice Cream Cake Recipe Review
Posted by Juliette Kopecky on Sat, Sep 11, 2010 @ 03:59 PM
My friend Kristin loves to cook as much as I do, so I invited her to do a guest post for my blog. Enjoy!
As the hot days of summer come to a close, I wanted to finally make good on my promise to Juliette to write a blog post about a highlight of this season: the Oreo & Fudge Ice Cream Cake originally featured in "I Heart Summer BBQ at Kristin's - Great Lunch Recipes." This cake truly stands for some of my favorite things about summer: ice cream, nostalgia for favorite childhood treats, and delicious desserts that don’t require turning on the oven when it’s 90 degrees outside.
The idea of this recipe is to build an impromptu ice cream cake by stacking vanilla ice cream sandwiches layered with delicious fudgy goodness, then finishing it off with a whipped topping “icing.” What a treat to make and eat!
I was even able to make it a little less dangerous by using reduced fat ice cream sandwiches and light whipped topping, without sacrificing taste (ask Juliette – I’m sure she never knew!). One other tip: if you don’t want to buy an entire package of Oreos, look for the smaller single-serve packages near the grocery store check-out.
Here’s a photo diary of how it came together:
After mixing up the fudgy filling, I was ready to assemble! Here you see the first layer of ice cream sandwiches getting their first layer.
It was fun to stack the sandwiches and imagine how beautiful the cake layers would be to cut through later.
The once everything was stacked, the entire cake got a whipped topping coating.
Voilá! After a few hours chilling out, the cake is ready to enjoy!
The finished product!
Oreo & Fudge Ice Cream Cake (Adapted from KraftRecipes.com)
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) frozen whipped topping, thawed, divided
1 pkg. (3.9 oz.) Jell-o chocolate instant pudding
8 Oreo cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the whipped topping mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides; double fold top and ends to loosely seal packet.
Freeze at least 4 hours, or until firm. Enjoy!