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Ice Cream Cake Recipe

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This recipe for Ice Cream Cake, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corliss & Ed Williams
Added: Monday, August 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15 Oreos 1 tbsp. Milk
8-9 ice cream sandwiches 8 oz. Cool Whip, thawed
3 pints ice cream, frozen yogurt (your flavor choices)


Directions:
Directions:
Coat bottom and side of 9 round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim to height of pan.
Finely crush 12 cookies; add milk and mix just till it holds together. Set aside.
Unwrap 4 sandwiches. Working quickly, cut each into quarters (lengthwise, then crosswise). Stack strips of sandwiches on end, packing them tightly around pan. Repeat till they stand up around pan. Spoon cookie crumbs into center of pan; press firmly on bottom. Freeze 1 hour. Remove 1 pint of ice cream from freezer and let soften about 15 minutes. Put it in bowl and mix till spreading consistency. Spread in pan and let it re-freeze. Repeat with other 2 pints. Top with whipped topping. Crush remaining cookies and sprinkle over cake. Freeze overnight.
To serve, remove side of pan, then waxed paper. Cut into wedges.

Personal Notes:
Personal Notes:
A great, no bake dessert.

 

 

 

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