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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I just got back from a birthday party where they served this cake. It is so cute and yummy! It is so much more economical than buying a store bought ice cream cake and it looks very professional! It does involve freezing the crust for one hour and then freezing the finished cake overnight but it is so worth the wait! Read more !! This comes from Family Circle magazine. Enjoy! Ingredients:
15 oreo cookies |
1 tbsp milk |
8 to 9 ice cream sandwiches, depending on the size |
1 pint mint chocolate chip ice cream |
1 pint vanilla frozen yogurt |
1 pint strawberry ice cream or frozen yogurt |
1 container (8 oz) frozen whipped topping, thawed |
Directions:
1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray.
2. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
3. Finely crush 12 of the Oreo cookies in a food processor.
4. Add milk and pulse just until mixture holds together. Set aside.
5. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters.
6. Stack strips of sandwiches on end, packing them snugly together, around the outside edge of waxed paper lined pan to form a stand up edge.
7. Spoon cookie crumbs into center of pan; press firmly over bottom and freeze for one hour.
8. Remove all three flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature.
9. Transfer mint ice cream to a small bowl and stir until it is a good but firm spreading consistency.
10. Repeat with vanilla and strawberry ice cream or yogurt.
11. Remove pan from freezer and spread mint ice cream on bottom over crust then top with vanilla and strawberry, spreading all layers level.
12. Top with thawed whipped topping, swirling decoratively.
13. Crush remaining 3 cookies and sprinkle over cake.
14. Return to freezer and freeze overnight.
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