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Layered Ice Cream Cake Recipe

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This recipe for Layered Ice Cream Cake is from WYOMING WILD!-COOKS 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:  
15 Oreo cookies
1 tablespoon milk
8 to 9 ice cream sandwiches, depending on size
1 pint cookie dough ice cream
1 pint vanilla frozen yogurt
1 pint cookies and cream ice cream
1 container (8 ounces) frozen whipped topping, thawed
Chocolate Syrup or Fudge
Directions:
Directions:
1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.

3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer cookie dough ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with cookies and cream and vanilla. Remove pan from freezer. Spread cookie dough ice cream on bottom, put in a layer of fudge, then a layer of vanilla and top with fudge. Then put on the layer of cookies and cream.

4. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.

5. To serve, remove side of pan, then waxed paper. Cut into wedges.
Personal Notes:
Personal Notes:
Modified from the recipe found in Family Circleİ Magazine

 

 

 

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