Oreo and Fudge Ice Cream Cake (Kraft foods recipe)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 320.5
  • Total Fat: 11.6 g
  • Cholesterol: 15.0 mg
  • Sodium: 314.4 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Oreo and Fudge Ice Cream Cake (Kraft foods recipe) calories by ingredient


Introduction

Quick and easy ice cream cake! pictures and recipes can be found on kraftfoods.com all I did was make the cool whip light to save a few calories. Quick and easy ice cream cake! pictures and recipes can be found on kraftfoods.com all I did was make the cool whip light to save a few calories.
Number of Servings: 12

Ingredients

    1/2 cup hot fudge ice cream topping, warmed
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
    8 OREO Cookies, chopped (about 1 cup)
    12 vanilla ice cream sandwiches

Directions

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JDAY91.