Thursday, May 5, 2011

Oreo Ice Cream Cake

This cake was made all the time when I was growing up.  It remains one of my all time favorite desserts.  I am not normally a huge ice cream cake fan, but there is something about this combination that is so good!  It is like a snickers bars bottom...  so satisfying, right?  Go get the stuff and make this as soon as the temperature rises.  A great treat to cool you down on a hot day!


  • 1 container of vanilla or cookies and cream ice cream
  • 1 package of reduced fat or reg. Oreo's, crushed
  • 1/2 stick butter, melted
  • 1 container of prepared chocolate icing
  • 1 jar caramel sauce
  • 8 oz salted peanuts
  • 1 container ice cream
  • 8-10 oz cool whip

Crush Oreo's to pea size.  I put them in zip lock bag and hit them with rolling pin for this.  Good to get your aggression out, right?  You can do in food processor, but don't get too fine.   Reserve about 1/2 cup for topping the cake and place the rest in 9x13.  Pour melted butter over crushed cookie crumbs.  Mix very well, making sure all of it is coated and shiny (normal recipe uses 1 stick butter, I found that half is sufficient if mixed really well).  Press down with fork or fingers and pack down tightly.
Remove all bits of foil from icing container or transfer to microwave safe dish.  Microwave about 30 seconds to soften icing.  Mix and pour over cookies and carefully/gently spread evenly.
Pour caramel evenly over icing.  Sprinkle peanuts evenly over caramel.
Remove ice cream from freezer and let sit at room temperature for about 5-10 minutes.  Cut off sides and using a large knife slice it about 1" thick and place over peanuts evenly.  Take whatever is left spread to cover cake evenly.  Top with cool whip and cookie crumbs.  Freeze at least 4 hours, overnight is best.  Let sit at room temp for 10-15 minutes before cutting.  Enjoy!

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