Sunday, August 23, 2009

Dee's Ice Cream Cake Recipe

Here's a very popular, easy frozen dessert recipe from my sister, Dee (it is not gluten free). It has become a requested favorite at our hot August "Chicken Day" gatherings. I'm not sure where it came from, but this time of year it's cold comforting yummy(ness) is highly welcomed. I wish I could eat it, it smells sooo good!

Prep Time:10 min | Total Time: 4 hr 10 min | Makes: 12 servings
  • 1/2 cup hot fudge ice cream topping, warmed
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

  • 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
  • 8 OREO Cookies, chopped (about 1 cup)
  • 12 vanilla ice cream sandwiches, unwrapped

  • POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

  • ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

  • FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

  • No plated photos - that's because Dan ate all the remaining cake after the party!