Yes, I admit. My calling this a three-ingredient ice cream cake is a bit of a stretch as there is no ice cream involved or cake for that matter. But then, that is the glory of this sweet treat. A few hours in the freezer and served still frozen, the Oreo cookies soften to cake-like texture and the whipped cream hardens to ice cream-like consistency. With only three ingredients, about ten minutes prep time and less calories per serving, you can now kiss Baskin Robbins goodbye.
- 1 (15.25 ounces) package Oreo cookies
- 1 cup milk
- 16 ounces Cool Whip
- In a bowl, dip oreo cookies in milk for about 5 to 10 seconds or until just softened.
- In a 8 x 8 baking dish, arrange softened Oreo cookies in a single layer to cover bottom of dish. Spoon whipped topping and spread over cookies. Repeat layering with remaining cookies and whipped topping, ending with whipped topping. Crush remaining Oreo cookies and sprinkle on top of whipped topping.
- Cover tightly with plastic film and freeze for about 4 to 5 hours or until firm. To serve, thaw out for 1 to 2 minutes and cut into squares.