Three-Ingredient Ice Cream Cake
This sweet and creamy Oreo Ice Cream Cake is a simple three-ingredient recipe that never fails to impress a crowd.
Servings 9 Servings
- 1 package (15.25 ounces) 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 the bottom of the 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.
Calories: 327kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 279mg | Potassium: 198mg | Fiber: 1g | Sugar: 30g | Vitamin A: 150IU | Calcium: 100mg | Iron: 4.3mg