Something Sweet: Oreo Ice Cream Sandwich Cake

Ice cream cakes are something I don't have very often. I typically would rather eat my cake just plain, maybe with a small scoop of ice cream on the side. But in the summer I could definitely go for a more chilling dessert.

I found the recipe for this ice cream cake in a magazine a few years ago. I tired it out for my husband's 23rd birthday party, (I'm not sure why because you are never suppose to try out new recipes for special occasions...right?) Well, fortunately it turned out delicious! It was even good enough to write down and store in my recipe box. That's how I know something is really good...when I take the time to actually write the recipe down!

I made the cake again last month for my husband's 27th b-day, he is actually not a fan of ice cream cake, but he does love this recipe!

As you can probably tell, this cake is very simple to make and would be a perfect "Something Sweet" for this summer season! So click below if you agree.



Oreo Ice Cream Sandwich Cake - serves 10-12
Ingredients
1/2 cup fudge ice cream topping, warmed
1 tub (8oz) Cool-Whip topping, thawed
1 pkg (4-serving) Jell-o chocolate instant pudding mix
10 Oreo cookies
12 Vanilla ice cream sandwiches (or 15 mini sandwiches, which is what I did, on accident :)
*Recipe Credit: I found this recipe in a magazine, I believe it was from Kraft

Step 1. In a medium bowl, whisk together the fudge topping and pudding mix, for about 2 min.

Step 2. Place Oreo's in a Ziploc bag, and crush with a rolling pin. 

Add the Oreo pieces and 1 cup of cool-whip to the mixture. Stir until well blended.

Step 3. Lay 1/3 of your ice cream sandwiches over a large piece of tin foil (either 4 reg sized or 5 mini). With a spatula, spread 1/2 of the Oreo mixture over the top.

Step 4. Repeat step 3 so you now have 2 layers of ice cream sandwiches and Oreo mixture.

Step 5. Add a final layer of ice cream sandwiches to the top of the cake. Then, using the remaining Cool-whip, coat your cake using a simple "messy" frosting technique.

Step 6. Wrap the cake in tin foil by using the piece the cake is already sitting on. 

You may need to add a little more tin foil to cover the top.

Step 7. Place the cake in the freezer for about 4 hrs. 

Then unwrap and let thaw for about 10 min. before serving. 

Once the cake has un-thawed, you can fix the Cool-whip frosting so it looks pretty again... 

...I was too excited to eat it, so I just dug right in!