December 12, 2009

Layered Ice Cream Cake with Ice Cream Sandwiches too!

Readers that have been around awhile know that I'm often waiting in doctor, dentist and orthodontist offices for my three kids. As I flipped through waiting room magazines I often times found myself scrambling for a piece of paper in my purse large enough to hand copy a recipe or two down from the magazine. (Please don't be one of 'those' people who actually rip the recipes or articles out of the magazines! How rude!!) Finally, a few years ago, I realized the camera in my purse would be a lot faster and easier then giving myself hand-cramps and started to snap pictures of recipes I read them. What is funny is that I now have all these 'pictures' in my files and I rarely have the time to go back and re-type them for my website! Gah! Will try to do better. Let's start with this one.

This is one of the desserts that looked quick and easy but very fun and festive. Holidays are the perfect time to offer something deliciously fattening and appealing to the senses.

Layered Ice Cream Cake

15 Oreo's
1 T milk
9 ice cream sandwiches
1 pint mint chip ice cream
1 pint vanilla ice cream or frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 8 oz. container of Cool Whip or similar topping - thawed

Coat bottom and sides of a 9 inch springform pan with nonstick cooking spray. Line the wide with waxed paper - the spray will help it adhere to the pan. Crush about 12 of the cookies, add milk and process in a food processor until mixture holds together. Set aside. Unwrap 4 ice cream sandwiches and cut each into quarters. Stack strips of sandwiches on end, packing them tightly together around the wax paper lined pan. Spoon cookie crumbs into the center of the pan and spread, pressing firmly to form a crust.

Freeze the crust 1 hour and then remove all three ice creams from the freezer and let them soften for about 15 minutes at room temperature. Transfer mint ice cream to a bowl and stir until it's spreadable. Do the same to the other two. Remove the crust from the freezer and spread the mint ice cream over the bottom. Top with the vanilla ice cream, followed by the strawberry. Level the top and add the whipped topping. Garnish with the last 3 Oreo's, broken up and sprinkled on top. Freeze overnight. To serve, remove the side of the pan and then remove the wax paper. Let stand about 10 minutes and then slice into wedges and serve.Print Friendly and PDF