An easy and inexpensive way to make a delicious, homemade ice cream cake.
Prep: 15 minutes - Total 4 hours 15 minutes (including freezing)
Ingredients:
24 Oreo chocolate sandwich cookies (could use gluten free)
1 pint strawberry ice cream, softened
2 cups thawed Cool Whip Whipped Topping, divided
1 pint chocolate ice cream, softened
2 Tbs chocolate fudge sauce
Directions:
Line a 9 inch round cake pan with plastic wrap. Place 14 whole cookies around the edge of the pan, reserving 1/2 cup. Crush remaining cookies; place crumbs on bottom of pan reserving 1/2 cup. Spread strawberry ice cream over the crumbs; top with 1 cup of the whipped topping and remaining crumbs. Top with chocolate ice cream.
Freeze 4 hours or overnight. Remove from pan by lifting plastic wrap; carefully peel off plastic wrap. Let stand 10 minutes.
Top with remaining 1 cup whipped topping and drizzle with chocolate sauce. Can also top with 12 fresh strawberries before serving.
Makes 14 servings.
Grandma's notes: Grandma remembers making this with Samantha maybe for her birthday. This is also good with many other types of ice cream.
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