But in my defense - if I had taken the easy way out, I never would have stumbled upon this recipe - which just so happens to be the easiest answer to an ice cream cake EVER (and significantly less expensive than Cold Stone!) We celebrated my stepson's birthday over the weekend, and while he didn't make the specific request for an ice cream cake (probably a direct result of previous requests gone terribly wrong) I know of his love for ice cream cake and surprised him. The surprise lost some of the "bang" when three of my four children pointed to the freezer over the course of the day and told him that "your cake is in the freezer". What we lost in "surprise" we more than made up for in presentation!
One variation that I highly recommend, although I didn't do it this time. Use the mint Oreo's and mint ice-cream sandwiches. The last time I made this cake I switched it up with the mint and it really takes the cake over the top. I wish I had done it again this time.
(recipe from Kraft Food & Family)
printable version
1/2 cup hot fudge ice cream topping, warmed
8-ounce COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
8-12 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Pour fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
Freeze 4 hours or until firm.
*** A delicious variation is to use MINT Oreos and MINT ice cream sandwiches ***
No comments:
Post a Comment