 | | Directions |
- Place cookies in a mixing bowl and crush with a potato masher or the bottom of a heavy glass.
- Pour melted butter or margarine over the cookies and toss with a fork to combine.
- Press cookie mixture into the bottom of the springform pan.
- Place the pan in the freezer for at least 15 minutes.
- Allow the first quart of ice cream to thaw for 5-10 minutes or until it is soft enough to spread.
- When ready, spread over the cookie mixture in the pan.
- Place the pan back in the freezer.
- Melt 8 squares of chocolate over medium heat in a small saucepan.
- When melted, quickly pour it over the frozen ice cream in the pan. Spread it out evenly.
- Place back into the freezer for one hour.
- Allow the second quart of ice cream to thaw for 5-10 minutes.
- Spread the ice cream over the chocolate layer and place back into the freezer for two hours.
- Remove the cake from the freezer and run a knife around the inside edge of the springform pan and release the sides.
- Place the cake on a serving platter.
- Spread the non-dairy whipped topping over the top and sides of the cake.
- Sprinkle with colored or chocolate sprinkles if desired.
- Serve immediately or place the cake back into the freezer.
- If freezing the cake, allow the non-dairy whipped topping to freeze, approximately one hour, then cover the entire cake with plastic wrap and place back into the freezer until ready to serve.
- Remove the cake from the freezer at least 10 minutes before serving so that it is easier to cut.
*Note: This cake can be made with any flavor of ice cream. Use your favorite! |
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Prep Time: 30 minutes
Container: 9 inch springform pan, medium mixing bowl, small sauce pan
Servings: 12
|  | | Ingredients | | - | | 20 Oreo cookies |
| - | | 3 tablespoons butter or margarine - melted |
| - | | 1 ounce (8 squares) semisweet baker's chocolate squares |
| - | | 2 quarts cookies and cream ice cream - or any kind you like |
| - | | 16 ounces non dairy whipped topping |
| - | | colored or chocolate sprinkles - if desired |
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