Oreo Ice Cream Cake
Ice cream sandwiches, fudge and cookies n cream ice cream get layered in a 9x13 dish then topped with cool whip and chocolate shell coating. Perfect copycat recipe to Dairy Queen's Oreo Blizzard cake!
Ingredients
- 16 ice cream sandwiches
- 48 oz tub cookies n cream ice cream
- 12 oz hot fudge room temperature
- 8 oz Cool Whip thawed
- 7.25 oz chocolate hard shell coating Magic Shell
Instructions
- Unwrap all 16 ice cream sandwiches and place them on a plate in the freezer.
- Take two sleeves of Oreos and place in a gallon-size ziploc bag. Gently break the Oreos into crumbles with a rolling pin. Set aside.
- Line a 9x13 dish with parchment paper, overlapping on all sides.
- Make a single layer of 8 ice cream sandwiches on bottom of the 9x13 dish.
- Scoop all the semi-softened cookies n cream ice cream on top of the ice cream sandwiches. It needs to be soft enough to work with but not too soft that it starts melting. You will need to work quickly. Gently press the ice cream layer down so it's even.
- Top the ice cream with all the hot fudge. To make it pourable, microwave for 10 second intervals and stir. You don't want it hot or else it will melt the ice cream. You just want it pourable.
- Top the ice cream and hot fudge with another layer of 8 ice cream sandwiches.
- Spread on all the thawed cool whip. If you have leftover fudge you can swirl that in with the Cool Whip.
- Dump all the Oreo crumbles on top and squeeze the whole bottle of Magic Shell chocolate on top. Immediately place in the freezer for several hours (or overnight) to harden.
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