Oreo Ice Cream Cake
1. Blend cookies in food processor with butter.
2. Pour into 16x9 casserole pan.
3. Chill in freezer for 30 minutes.
4. Divide ice cream in half and soften at room temperature.
5. Spread 1/2 of ice cream on cookie crust.
6. Chill in freezer for 30 minutes.
7. Spread fudge on ice cream layer.
8. Chill in freezer for 30 minutes.
9. Spread remaining ice cream on fudge layer.
10. Chill in freezer for 30 minutes.
11. Spread Cool Whip on ice cream.
12. Top with Sprinkles
13. Place ice cream cake in freezer overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (673g) | ||
Recipe Makes: Servings | ||
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Calories: 3370 | ||
Calories from Fat: 1878 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 208.7g | 278 % | |
Saturated Fat 74.9g | 374 % | |
Monounsaturated Fat 101.8g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 122mg | 38 % | |
Sodium 2335mg | 81 % | |
Potassium 1492mg | 39 % | |
Total Carbohydrate 407.2g | 120 % | |
Dietary Fiber 32g | 128 % | |
Sugars, other 375.2g | ||
Protein 22.7g | 32 % | |
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: 3370
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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