Chopped chocolate sandwich cookies are baked into the sponge cake and stirred into the ice cream filling of this decadent frozen cake roll dessert.
What You Need
Original recipe yields 12 servings
23 OREO Cookies, divided
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
3/4 cup sugar
1/2 cup water
1 oz. BAKER'S Unsweetened Chocolate, melted
1 tsp. vanilla
1/4 cup unsweetened cocoa powder
1 qt. (4 cups) vanilla ice cream, softened
1 cup hot fudge ice cream topping, warmed
3/4 cup thawed COOL WHIP Whipped Topping
12 large strawberries
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Let's Make It
Preheat oven to 375°F. Line 15x10x1-inch baking pan with foil; grease foil. Set aside. Finely crush 13 of the cookies; coarsely chop remaining 10 cookies. Set aside. Mix cookie crumbs, the flour, baking powder and salt in small bowl; set aside.
Beat eggs in large bowl with electric mixer on high speed 5 min. or until very thick and lemon colored. Gradually add sugar, beating on medium speed until well blended. Add flour mixture, water, chocolate and vanilla; beat on low speed just until blended. Spread into prepared pan.
Bake 12 to 15 min. or until wooden pick inserted in center comes out clean. Sprinkle clean cloth kitchen towel with cocoa. Immediately invert cake onto prepared towel. Gently peel foil from bottom of cake; roll towel with cake from narrow end, jelly-roll fashion. Place, seam-side down, on wire rack; cool completely.
Unroll cake from towel. Mix ice cream and chopped cookies; spread evenly onto cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on platter; freeze until firm. Let stand at room temperature 20 min. before cutting into slices to serve. Place one slice on each of 12 dessert plates. Drizzle evenly with the fudge topping. Top each serving with 1 Tbsp. of the whipped topping and 1 of the strawberries. Store leftover cake in freezer.
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods throughout the day so you can enjoy a serving of this spectacular dessert after the evening meal.
Substitute chocolate or coffee ice cream for the vanilla ice cream.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 62g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings, one topped cake slice each.
* 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.