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Easy Celebration Ice Cream Cake

in Diana's Recipe Book

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Servings: 14
24 Oreo Chocolate Sandwich Cookies, divided
1 pint (2 cups) strawberry ice cream, softened
2 cups thawed Cool Whip Whipped Topping, divided
1 pint (2 cups) chocolate ice cream, softened
2 Tbsp. Hot Fudge Ice Cream Topping

Line a 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream. Freeze for 4 hours or overnight.

Remove dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 minutes at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.

Makes 14 servings.


Prepare as directed, using Reduced Fat OREO Chocolate Sandwich Cookies, frozen yogurt and COOL WHIP LITE Whipped Topping.

Omit fudge topping. Prepare as directed, using COOL WHIP Strawberry Whipped Topping. Top with 14 fresh strawberries just before serving.

Nutrition (per serving)
Calories 210
Total fat 10g
Saturated fat 5g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 18g
Protein 3g
Vitamin A 4%DV
Vitamin C 2%DV
Calcium 4%DV
Iron 6%DV

Source: Krafts Foods
Date: July 20, 2007

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