- 9 x 13-inch baking pan
Parchment paper
Blender or food processor - 36 Oreos (family-size pack)
- 1 stick unsalted butter, melted
- ½ gallon cookies and cream ice cream, softened
- 1 jar hot fudge sauce
- Whipped cream with sugar
INSTRUCTIONS
- Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
- Mix Oreo crumbs with melted butter until combined, then press firmly into the bottom of a 9×13-inch pan to form a crust.
- Spread softened cookies and cream ice cream evenly over the crust. Cover and freeze for 1 hour.
- Warm hot fudge slightly until pourable (about 15–20 seconds in microwave), then spread evenly over frozen ice cream. Freeze again for 1 hour.
- Spread thawed Cool Whip over the top. Crush a few extra Oreos and sprinkle on top for garnish.
- Cover and freeze at least 3–4 hours or overnight before serving. Let sit at room temp for 5–10 minutes before slicing for easier serving.
NOTES
Feel free to experiment with different ice cream flavors like mint chip, chocolate, or even strawberry. Great for birthdays, barbecues, and holidays. Stores well in the freezer up to 1 week when tightly wrapped.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
