Friday, August 13, 2010
A cool cake to beat the blistering heat...can you say YUMMY!
I found this cake recipe a couple years back in the Kraft Foods magazine. I made it immediately and loved it, but somehow it got filed away and forgotten. (Did I mention I need a better, more organized system for filing recipes?)
Anyhow, with the crazy hot summer we're having, I did not have any desire to heat up the oven for Charlie's birthday cake. This recipe popped back into mind, and it was even better than I remembered. It's pretty enough for even the most special occasion (birthday, shower, dinner party, etc.) but simple enough to make "just because." Enjoy!
Oreo & Fudge Ice Cream Cake
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
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 piece 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
Note...since the recipe only calls for 8 oreos, I crumbled a few extras to sprinkle on top, and piped a "Happy Birthday" on top with some of the leftover hot fudge. (Oh and then nibbled a few oreos too, of course!) It's beautiful all in white though...whichever you prefer.