Description
This easy, no-bake Oreo Ice Cream Cake is a delightful dessert featuring layers of crushed Oreo cookies, creamy vanilla ice cream, rich hot fudge, and whipped topping, finished with chocolate bar shavings and mini Oreos for an indulgent treat perfect for any occasion.
Ingredients
Base
- 1 (14 oz) package regular size Oreo Cookies
Ice Cream Layer
- ½ gallon vanilla ice cream
Fudge Sauce
- 1 (12 oz) jar hot fudge sauce
Topping
- 1 (8 oz) tub Cool Whip
- 2 milk chocolate Hershey bars, grated
- 1 (3.5 oz) package mini Oreo cookies
Instructions
- Prepare the Oreo Base: Crush the package of regular size Oreo cookies thoroughly and evenly spread the crushed cookies in the bottom of a 9 x 13 inch pan to form a solid base layer.
- Soften and Slice Ice Cream: Allow the vanilla ice cream to soften slightly at room temperature to make it easier to handle. Then slice the softened ice cream into manageable pieces and lay them directly on top of the Oreo cookie base.
- Spread Ice Cream Evenly: Let the ice cream soften a bit more until it’s spreadable, then carefully spread it evenly over the Oreo cookie layer to create a smooth top.
- Freeze Initial Layers: Place the pan in the freezer for about 40 minutes to allow the ice cream to firm up again and set the layers.
- Add Hot Fudge Sauce: Remove the pan from the freezer and drizzle the jar of melted hot fudge sauce evenly over the ice cream layer. Return the pan to the freezer for an additional 20 minutes to let the fudge layer set.
- Apply Whipped Topping and Garnish: Take the pan out once more and spread the Cool Whip evenly over the fudge layer. Then grate the two milk chocolate Hershey bars over the whipped topping and sprinkle mini Oreo cookies on top as a finishing garnish.
- Final Freeze: Place the completed cake back in the freezer until fully set and ready to serve, for at least another 30 minutes to 1 hour before cutting into 24 servings.
Notes
- Allow ice cream to soften just enough to spread without melting completely to avoid a messy layer.
- The pan size should be 9 x 13 inches for proper layering and portion sizes.
- For a firmer cake, freeze overnight before serving.
- Grating the chocolate bars adds texture and flavor; alternatively, chocolate chips or shavings can be used.
- Mini Oreos on top add a cute decorative finish and extra crunch.
- This dessert is best served frozen; keep leftovers covered tightly in the freezer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
