Oreo Ice Cream Cake Easy Frozen Fun Food Fanatic

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Stir until warm and fudgy (do not boil). Spread over cookie crust. Freeze 30 minutes. Cut ice cream into sections and place in pan. Softened ice cream works best. Use a rubber spatula to smooth out top. Sprinkle remaining cookie crumbs on top. Freeze at least 2 hours, until solid. Cut and serve.

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Reserve the rest of the crushed oreos to sprinkle on the top. Sprinkle the chocolate oreo crumb mixture into the bottom of a 9×13 inch pan and press down lightly with your hand or a flat bottom cup until it is completely covered. Let the ice cream thaw for about 15-20 minutes or until it's soft enough to work with.

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Spread in an even layer. Freeze for at least 4 hours, until very firm. Remove the ice cream cake from the springform pan and place on a plate. Pour the fudge sauce on top of the ice cream layer and carefully let it slightly drip down the sides of the cake. Freeze for 30 minutes.

Oreo Ice Cream Cake Easy Frozen Fun Food Fanatic

Pour the milk into a small bowl. Working with one at a time, submerge each flat side of the 14 whole Oreos into the milk until soaked but not falling apart (about 6 seconds per side). Let the excess milk drip back into the bowl and place in a single layer on top of the thin layer of vanilla in the pan.

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Use the bottom of a cup to press the oreos into an even layer. Add the ice cream layer. Using a sturdy spatula, spread the ice cream evenly over the crust. Cover with plastic wrap or foil and freeze for 1 hour. Add the hot fudge layer. Spread the entire jar of hot fudge over the ice cream. Cover and return to the freezer for 1 hour.

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Soften the ice cream enough so you can spread it. Then, scoop all the ice cream into a 9×13 dish, spreading it evenly in the pan. Layer put 3/4 of Oreo cookie crumbs over the ice cream layer. After spreading the cookie crumbs, pour hot fudge over the cookies. Spread the next container of ice cream over the cookie layer.

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In a mixing bowl attached to a stand mixer (with a whisk attachment) add the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth.

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Cover the pan again, and return to the freezer for 1 hour. Whip the whipping cream and powdered sugar until stiff peaks form, then spread a layer over top of the ice cream and optionally sprinkle a few more crushed Oreos on top. Cover the pan and place the cake back in the freezer for at least 6 hours, or overnight.

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With a mixer, combine softened vanilla ice cream, Cool Whip (thawed), and crushed Oreos. Blend until all ingredients are incorporated. Pour mixture into a 13 x 9 inch pan. Put in the freezer, cover with plastic wrap, and allow to refreeze. To serve, let soften a little, and slice into pieces.

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COOKIE CRUST. Add the crushed cookie crumbs to a bowl, reserving about ½ cup for the topping. Add the melted butter to the crushed Oreos, mix it up, then press it into the bottom of a greased 9×13 pan. ICE CREAM. Spread the softened Cookies and Cream ice cream over the crust and freeze for 2 hours. FUDGE SAUCE.

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1 1.5-quart container cookies and cream ice cream. Set aside about 10 cookies from the package. Coarsely crush or break the remaining cookies and spread them out in the bottom of a 9x13 baking dish. 1 family-size package of original Oreo cookies. Spoon the entire carton of ice cream over the top of the crushed Oreo crumbs and then use a butter.

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Add the milk and melted butter and blend until well combined. Press mixture into the bottom and sides of a 6″ springform pan. Place in freezer for about 30 minutes-1 hour to set. SOFTEN THE ICE CREAM: Take out the chocolate ice cream to soften (about 20-30 minutes) and stir occasionally until smooth and spreadable.

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Spread half the ice cream on top of the Oreos. Arrange ice cream sandwiches on top of the ice cream. Spread another ice cream layer over the sandwiches. Place in the freezer until ready to serve. Use the plastic wrap overhang to lift the cake out of the pan and set on a cutting board when ready to enjoy.

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Transfer the oreo and butter mixture to a 13×9" casserole dish, press into the pan. Spread the softened ice cream over the crust and freeze for 2-3 hours. Remove from the freezer and drizzle the warm fudge over the ice cream. Freeze 1 hour. Add whipped topping over the fudge and spread into an even layer.

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Crust. Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal). Place Oreos and melted butter in a food processor and process until smooth — it will start to clump together. Press into the bottom and about 1/2" up the sides of the Springform pan.

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Sit the springform pan on a cookie sheet and place in the freezer to allow it to firm up while working on the next step. Next, soften the Cookies and Cream ice cream in a bowl on the countertop and spread over the Oreo and Hot Fudge layer. Drizzle with 3 more oz. of hot fudge, and the remaining crushed Oreos.