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Prepare as directed, using Reduced Fat OREO Cookies, COOL WHIP LITE Whipped Topping and your favorite 2 flavors frozen yogurt.
Dessert can be stored in freezer up to 24 hours before serving.
You'll know it's a special occasion when you get to enjoy a serving of this delicious ice cream cake!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this cake for a work party and it was a hit! I made two small changes: I used a 10" spring form pan (larger than this recipe calls for) so it required a little more of all the ingredients (I just kind of eye-balled it). I also skipped the hot fudge on top in favor of miniature chocolate chips instead. Everyone loved it, and I will probably make it again for a family birthday later this month.
I made this to take to my child's school for his birthday. I modified by making "cupcakes". I placed cupcake liners in a muffin pan. Next, placed an Oreo cookie in bottom of each muffin cup. then followed recipe by scooping a layer of ice cream, whipped topping, Oreo crumbs, ice cream, and finally whipped topping again. Drizzled each cupcake with hot fudge before taking to school. The hardest part was keeping it frozen while transporting. Kids and teachers all loved it.