Wednesday, February 13, 2008

Aunt Karen's Amazing Oreo and Fudge Ice Cream Sandwich Cake...

Twice when we visited in the past year, we were lucky enough to get a slice of Aunt Karen's Oreo and Fudge Ice Cream Sandwich cake. The kids all call it something else that I can't seem to think of at the moment. This cake is SO GOOD! I mean like you will find yourself thinking you need a slice of it first thing in the morning, then again later and of course right before bedtime. It really is that good. I am sure it is really high in calories and fattening. I don't care. It is too good not to eat. Right after our move, the family had a game night. We decided to try to make this cake to share with everyone. Ours turned out pretty well. I think Aunt Karen's were better. One thing I think we didn't do quite right was allow enough time for it to freeze all together. It did seem to taste even better the next day. So, remember to leave enough time to freeze it all back together. This was the first "FUN" thing Savannah and I made on our brand new kitchen counter. And, yes, her feet are on the counter. I promise they didn't touch food and food didn't touch where her feet were. My niece, Karis, was just thrilled that I let Savannah sit on the counter like that!

Prep Time:
10 minTotal Time:
4 hr 10 minMakes:
12 servings
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed,
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

1.POUR the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

2. CHOP the OREO cookies roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture.

3. ARRANGE 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture. Repeat the layers

4. TOP the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced.

5. FROST the top and sides with the remaining whipped topping. It doesn't have to look perfect.

6. BRING up the foil sides. Double fold the top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer. Makes 12 servings.

No comments: