Ice Cream Cake
Ingredients:
- 1 package Oreos, crushed
- 1/4 cup butter, melted
- 1/2 gallon cookies and cream ice cream, softened
- 16oz jar hot fudge, warmed
- 8oz carton whipped topping, thawed
Cooking directions:
- Add crushed Oreos to a bowl, reserving 1/2 cup for the top. Add butter and mix well. Press into a greased 9×13 pan.
- Spread softened ice cream over crust and freeze for 2 hours.
- Drizzle warm fudge over ice cream and freeze for 1 hour.
- Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. Enjoy!
Recipe courtesy of: Lil’ Luna