Description
A nostalgic, no-bake dessert featuring layers of crushed Oreos, creamy vanilla ice cream, rich chocolate fudge, and fluffy whipped topping—perfect for summer gatherings and family celebrations.
Ingredients
- 1 package (14.3 oz) Oreo cookies, crushed (reserve 6–8 whole for topping)
- 1/4 cup melted butter
- 1.5 quarts vanilla ice cream, slightly softened
- 1 cup chocolate fudge sauce
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
Instructions
- Crush the Oreo cookies using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Reserve 6–8 whole Oreos for garnish.
- In a mixing bowl, combine the crushed Oreos with melted butter. Press the mixture into the bottom of a 9-inch springform pan or baking dish to form the crust.
- Spoon a layer of softened vanilla ice cream over the Oreo crust. Spread evenly with a spatula. Freeze for 30 minutes to set.
- Drizzle a generous layer of chocolate fudge sauce over the ice cream. Optionally, swirl gently for a marbled effect.
- Add another layer of crushed Oreos, followed by more vanilla ice cream. Top with a thick layer of whipped topping.
- Freeze the assembled cake for at least 4 hours, or overnight for best results.
- Before serving, decorate with the reserved whole Oreos or sprinkle extra crushed cookies on top. Let sit at room temperature for 5–10 minutes before slicing for clean cuts.
Notes
Variations: – Flavor Swap: Use mint chocolate chip or cookies and cream ice cream for a twist. – Vegan Option: Substitute with plant-based ice cream, vegan butter, and coconut whipped topping. Ensure Oreos are vegan. – Extra Crunch: Add a layer of crushed pretzels or chocolate chips. – Fruit Fusion: Incorporate a layer of fresh raspberries or sliced bananas. Tips: – Soften ice cream for 10–15 minutes before spreading. – Freeze each layer before adding the next to maintain structure. – A springform pan facilitates easier serving and neat layers. Storage: – Store covered in the freezer for up to 7 days. – For best slicing, allow the cake to sit at room temperature for 5–10 minutes before cutting.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Oreo, ice cream cake, no-bake, summer dessert, cookies and cream