Zutaten für Oreo And Fudge Ice Cream Cake
- 1 (12.5 ounce) jar chocolate fudge topping
- 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
- 1 (3.9 ounce) package instant chocolate pudding mix
- 16 Oreo cookies (about 1 1/2 cups), crushed
- count ice cream sandwiches
- 2 cups cold milk
- 2 quarts chocolate ice cream, softened
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oreo And Fudge Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Oreo And Fudge Ice Cream Cake
- Crush Oreos: Finely crush 16 Oreo cookies (about 1 1/2 cups) using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Set aside ½ cup crushed Oreos for garnish.
- Prepare Pudding: In a medium bowl, whisk together instant chocolate pudding mix with 2 cups of cold milk until smooth and creamy. Let the pudding sit for 5 minutes to thicken.
- Layer the Cake: In a 9x13 inch baking dish or similar sized freezer-safe dish, evenly spread a layer of the prepared chocolate pudding. Top with half of the remaining crushed Oreos and then add a layer of your favorite chocolate ice cream (about 2 quarts).
- Repeat Layers: Spread the remaining pudding over the ice cream, followed by the remaining crushed Oreos. Finish with the rest of the ice cream, spreading evenly.
- Freeze: Cover the baking dish tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.
- Garnish & Serve: Before serving, sprinkle the reserved ½ cup of crushed Oreos over the top. Let the cake sit at room temperature for about 10-15 minutes to slightly soften before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
59g
Fat
24g
Carbs
7g
