Who doesn’t like a delicious ice cream cake in the summertime? If you purchase ice cream cakes from stores and restaurants they are expensive. Try making your own for a fraction of the cost!
For my husband’s birthday a few weeks ago I wanted to make him an ice cream cake. But I wanted an ice cream cake that didn’t have cake in it (make sense)? I found this superb recipe from Kraft Foods. Just take a look at it!
Oh it was divine! And super easy to make too. It looks like you slaved over a difficult cake when really it only tool minutes to prepare. Here is the original recipe with my changes marked in red.
Oreo Ice Cream Cake
LINE 9-inch round pan (I used a 10 in springform pan. Didn’t have to use the plastic wrap) with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
FREEZE 4 hours.
REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.
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