Instructions
Repeat with another layer of sandwiches, hot fudge and Cool Whip.
Sprinkle the crushed Oreos over top and drizzle over the remaining ⅓ of the hot fudge.
Freeze for at least 4 hours.
Notes
Storage:
To Store: When wrapped tightly with aluminum foil or plastic wrap, this easy ice cream cake will keep in the freezer for up to 1 week.
Make Ahead: This ice cream cake can be made 3-4 days in advance. Simply prepare and pull it out of the freezer when you’re ready to serve. I suggest letting it sit for just a few minutes to soften before slicing.
Tips:
Nutrition
Calories: 527kcal | Carbohydrates: 85g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 351mg | Potassium: 303mg | Fiber: 1g | Sugar: 46g | Vitamin A: 373IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 3mg
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