Ingredients
- 1 package (about 36) Oreo cookies
- 1/2 cup unsalted butter, melted
- 1/2 gallon vanilla ice cream (softened slightly)
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 jar (12 oz) hot fudge sauce (warmed slightly for spreading)
- Optional: extra crushed Oreos for topping
Instructions
- Prepare the crust: Crush the Oreo cookies (you can use a food processor or put them in a ziplock bag and crush with a rolling pin). Reserve about 1 cup of crushed Oreos for topping.
- Mix the remaining crushed Oreos with the melted butter until well combined. Press this mixture into the bottom of a 9×13-inch baking dish or a springform pan.
- Layer the ice cream: Spread the softened vanilla ice cream evenly over the Oreo crust.
- Pour the warmed hot fudge sauce over the ice cream layer and gently spread it.
- Spread the whipped topping over the fudge layer.
- Sprinkle the reserved crushed Oreos on top for decoration.
- Cover the cake and freeze for at least 4 hours or overnight until firm.
- When ready to serve, let it sit at room temperature for 5–10 minutes to soften slightly, then slice and enjoy!
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