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Oreo Ice Cream Cake

Oreo Ice Cream Cake
1 vote, 4.00 avg. rating (79% score)
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Yield: 12 servings

A great summer dessert that's especially popular with the younger set.

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  • 16 ounces Oreo cookies, crushed
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 gallon mint chocolate chip ice cream, softened


Stir the cookies into the melted butter. Place in a 9-inch by 13-inch baking dish. Freeze.

Spread the ice cream on top of the frozen crushed cookies and return to the freezer to freeze solid.

Fudge Topping:


  • 1/2 cup (1 stick) butter or margarine
  • 2 ounces unsweetened baking chocolate
  • 1 cup white sugar
  • 1 can (12 ounces) evaporated milk (not skim)
  • 1 container (8 ounces) Cool Whip


Combine 1/2 cup butter, chocolate, sugar, and evaporated milk in a heavy saucepan. Cook for 10 minutes, stirring constantly, until thick. Cool. Spread over the ice cream and freeze solid. Top with Cool Whip, wrap well to prevent freezer burn, and return to the freezer until you are ready to serve.
Updated Thursday, May 23rd, 2002

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