What's better than OREO Cookies crumbled over ice cream? Try using them to line an ice-cream-filled torte...and then crumbling them as a center layer, too.
What You Need
Original recipe yields 15 servings
30 OREO Cookies, divided
2 Tbsp. butter or margarine, melted
1 qt. (4 cups) lemon sherbet, softened
1 pt. (2 cups) vanilla ice cream, softened
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Let's Make It
Split 15 of the cookies, leaving filling on one side of each cookie. Finely crush the 15 split cookies without filling and 5 of the whole cookies. Place in medium bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Stand the 15 split cookies, filling-sides out, around side of pan.
Spread sherbet over crust. Coarsely chop remaining 10 cookies; sprinkle over sherbet layer. Top with ice cream; spread with spatula to completely cover cookie layer.
Freeze at least 4 hours or overnight. Store leftover dessert in freezer.
Savor every bite of this indulgent dessert, but watch your portion size.
How to Cut Into Equal Slices
Cut between cookies to the center of the torte for 15 equal slices.
Substitute raspberry sherbet for the lemon sherbet.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.