OREO & Fudge Ice Cream Cake

(100% copied from the kraft website) 

what you need

1/2

cup  hot fudge ice cream topping, warmed

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1

pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

8

 OREO Cookies, chopped (about 1 cup)

12

 vanilla ice cream sandwiches

make it

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.

kraft kitchens tips

SIZE-WISE

Since this ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

NOTE

The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

SPECIAL EXTRA

Prepare using your favorite flavor ice cream sandwiches, such as Neapolitan or chocolate.

                               Mmmm, Pancakes.....

3 cups self rising flour

2 tablespoons sugar

2 cups milk

1 cup water

2 eggs

5 tablespoons of melted butter

(I'm pretty sure the melted butter is where the magic is)

Mix the dry ingredients, add the wet ones. Mix well. Cook on griddle or pan. 

Easy and oh so good!