Tuesday, October 18, 2011
Oreo-Fudge Ice Cream Cake
1 tub (8 oz.) whipped topping, thawed, divided
1 pkg. (4-serving size) chocolate-flavored instant pudding & pie filling
8 Oreo cookies (traditional style), chopped
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping. Stir with a whisk, until well blended. Add the dry pudding mix and stir 2 minutes. (If fudge mixture is too thick to spread, stir in a little milk.) Stir cookies into fudge mixture.
Arrange 4 of the ice cream sandwiches, side by side, on a 24 x 12 inch piece of foil. Top sandwiches with half of the fudge mixture. Repeat with another 4 sandwiches and remainder of fudge topping. Top the fudge mixture with the remaining 4 sandwiches.
Frost the top and sides with the remaining whipped topping.
Bring up the foil sides. Double fold the top and ends up loosely, to seal the packet. Freeze at least 4 hours before serving.
If too hard to slice, let it stand at room temperature to soften slightly before serving. Store leftover dessert, covered, in freezer.
Makes 12 servings