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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cookies and Cream Icecream Cake Recipe

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This recipe for Cookies and Cream Icecream Cake is from The Mattingly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* Half gallon of Vanilla Icecream

* Package of Oreos (15.5 oz)

* 8oz Container of Cool Whip
Directions:
Directions:
1-Place the container of ice cream on the counter so it will soften.

2- Take all the Oreos except for about 12. Place them in a gallon size freezer bag and pound them with a mallet or rolling pin to coarsely crush them.

3- Lay them in the bottom of a 9x13 baking pan, spread them out evenly.

4- Place the remaining Oreos in the freezer bag and crush them. Set aside.

5- Once the ice cream has softened spoon the entier half gallon over the crushed oreos. Spread it out evenly.

6- Place in the freezer for about an hour or until the ice cream begins to harden.

7- Remove from freezer and spread the cool whip across to the top.

8- Top with oreos.

9- Place back in the freeer and freeze for at least 2hrs unitl the cake has hardened.

10- When you are ready to serve, allow it to sit on the counter for about 5 minutes so it will soften slightly making it easier to cut and serve.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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