Ransom Family

Random Ramblings and Happenings

Oreo Fudge Ice Cream Cake

on January 30, 2009

I found this recipe in Kraft Foods Magazine. There’s a video on their site as well if you need extra help. Also, if you sign up, they will send you email recipes and a FREE magazine every month with great ideas to use their products. (Total advertising, but who doesn’t like Kraft products?)
This is the finished cake. I put some sprinkles on it to make the grass for Elizabeth’s Pet Shops to sit on for her special cake.
This is how the cake looks underneath the whipped topping frosting.

Ingredients:
1/2 cup fudge ice cream topping, warmed (a great homemade recipe below)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 pkg. (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
8 Oreo Chocolate Sandwich Cookies
12 vanilla ice cream sandwiches (or you could use Neapolitan)

Instructions:
1 Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it’s well blended. Add in the dry pudding mix; stir 2 min. or until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.
2 Chop the Oreo cookies roughly into chunks. They don’t all have to be the same size. Stir into the pudding mixture.
3 Prepare a cookie sheet or cutting board with foil covering it. Arrange 4 of the ice cream sandwiches, side by side, on foil. Top sandwiches with half of the pudding mixture. Repeat the layers.
4 Top the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced.
5 Frost the top and sides with the remaining whipped topping. It doesn’t have to look perfect.
6 Bring up the foil sides. Double fold top and ends to loosely seal the packet or cover with wax paper after letting set in the freezer for 10 minutes. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer.

This can easily cut into 24-30 pieces. We have served our whole extended family with it a few times.

HOT FUDGE SAUCE
Hot Fudge Sauce (Ellen Bailey-one of my mom’s good friends)

Ingredients:
2 cups Sugar
4 Tablespoons Flour
4 Tablespoon Cocoa
1 can Evaporated Milk
1 teaspoon Vanilla
½ cup Butter

Instructions:
Mix sugar, flour, and cocoa together until smooth. Stir milk in gradually–keeping smooth. Add vanilla. Put butter in. Microwave 1 minute and stir until butter melts all the way (4 minutes). Then continue to microwave and stir occasionally until the mixture is thick. Microwave 2 minutes at a time and then stir. Use a wire whisk. Pour over ice cream or brownies.

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