Ingredients
- 1 package (about 36) Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 gallon (8 cups) vanilla ice cream, softened
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 cup hot fudge sauce
- 1/2 cup chocolate syrup (optional)
Instructions
- Prepare the crust:
- Crush the Oreo cookies in a food processor or in a ziplock bag with a rolling pin until fine crumbs form.
- Reserve about 1/2 cup of the crumbs for topping.
- Mix the remaining crumbs with the melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan or a deep pie dish.
- Layer the ice cream:
- Spread the softened vanilla ice cream evenly over the Oreo crust. Smooth the top with a spatula.
- Add toppings:
- Drizzle the hot fudge sauce over the ice cream layer.
- Spread the whipped topping over the fudge sauce.
- Garnish:
- Sprinkle the reserved Oreo crumbs on top.
- For extra chocolate flavor, drizzle chocolate syrup over the top if desired.
- Freeze:
- Cover the cake with plastic wrap or foil and freeze for at least 4 hours or until firm.
- Serve:
- Remove the cake from the freezer about 5–10 minutes before serving to make slicing easier.
- Slice, serve, and enjoy!
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