As I sit here and write this, it's becoming apparent to me I'm either mentally insane or just really like working under pressure. Not only did my daughters camp start at 10:00am but we had plans right after for a picnic and creek walking! It's usually around 9:30pm when I sit down and wonder why I took up valuable 'me' time to make things that could easily be bought. I will admit that last night, I didn't have those feelings. I'm not sure I'll ever go back to buying an ice cream cake. Not only was it somewhat easy but it tasted awesome! In fact, thinking about it now makes me want to go to the freezer and take a fork full. I looked at two 'pins' and used the recipe from one and the technique from the other. Just a yummy dessert...and it's an ICE CREAM CAKE!!
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding (I used Vanilla)
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches (any flavor will work)
8½-by-4½-inch loaf pan
1. Line an 8½-by-4½-inch loaf pan with a piece of parchment paper, allowing the paper to hang over both long sides. This proved necessary for moving the cake from the pan to a tray.
2. Pour fudge topping into medium bowl and whisk in 1 cup cool whip and dry pudding mix stirring for about 2 min.
3. Stir in 3/4 cup of the chopped cookies.
4. Arrange ice cream sandwiches on top of the parchment. I cut the sandwiches to have the fit snugly so there were no gaps.
5. Spread half the COOL WHIP mixture on top of the sandwiches.
6. Repeat layers until you've reached the top.
7. Frost top with remaining COOL WHIP and add any remaining cookies.
8. Cover with plastic wrap and freeze for at least 4 hours before serving.
Linked Up To:The Ivy Cottage