Ice Cream Cake

Zac opening his present from Grandma

After my son had requested an ice cream cake for his birthday, I was a little bummed. I'm a little tired of the DQ cakes. I find them hard to slice or melted and soggy, and you have to ditch the leftovers if it doesn't get eaten right away.

My cousin, Kathy, is always coming up with the best recipes. Seriously...if she had a recipe blog, I would be a very dedicated follower (hint! hint!). She passed this ice cream cake recipe along to me and I was sold on the fact that it was SUPER easy to make. My ten-year-old-to-be was also willing to give it a shot.

I switched the recipe up a bit to accommodate peanut allergies. Plus, I really do like that gooey cookie center in the DQ cakes so I tried to replicate that. I should also mention that I used quite a big pan so these quantities may be over and above what you'd need but you can decide. I used an 11" x 13" pan that is 2" deep. The recipe originally calls for a 9 x 13. If you use that size, then go easy on the quantities that I list below.

How did it turn out? Well, it was AWESOME! Not only was it way easier to serve and save, but it was more delicious than any ice cream cake from DQ. If you make this, I'm sure you'll find everyone raving about it too, even knowing that party kids can be the hardest critics. Good Luck!

Zac's Ice Cream Cake
this served a party of 12 kids, two adults and LOTS leftover



1 jar of hot fudge sauce
2 bags of oreo cookies
2 - 24 packs of Ice Cream Sandwiches
2 containers Frozen Cool Whip Topping; thawed

Take only one bag of Oreo cookies and blend in food processor to turn them into coarse crumbs. Set aside.

Line the bottom of a casserole dish with ice cream sandwiches. Spread with a layer of Cool Whip Topping; as thick as you like. Sprinkle all the crushed Oreo cookies on top. Heat hot fudge sauce in microwave for one minute and drizzle over the crushed Oreo layer. Layer another row of sandwiches on top and frost with remaining Cool Whip. Decorate top with whole Oreo Cookies. Keep in freezer until ready to serve.

Can be made the day before.