Try this Oreo and Fudge Ice Cream Cake recipe, or contribute your own.
Suggest a better description1. Pour fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix; stir in 2 min. Stir in chopped cookies.
2. Arrange 4 ice cream sandwiches, side by side, on 24-inch long piece of foil; top with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches.
3. Frost top and sides with remaining Cool Whip. Bring up foil sides; double-fold top and ends to loosely seal packet. Freeze 4 hours.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 93 | ||
Calories from Fat: 37 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 72.9mg | 3 % | |
Potassium 56.4mg | 1 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 13.2g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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