Chocolate-Cherry Ice Cream Cake

Name: Chocolate-Cherry Ice Cream Cake
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
Ingredients: 15 Oreo cookies, finely crushed (about 1-1/2 cups); 2 tablespoons butter, melted; 4 cups cherry ice cream, softened if necessary; 8 Oreo cookies, coarsely chopped (about 3/4 cup); 1 cup miniature semisweet chocolate chips, divided; 4 cups fudge ripple ice cream, softened if necessary; Sweetened whipped cream, optional; 12 fresh sweet cherries

TOTAL TIME: Prep: 30 min. + freezing YIELD: 12 servings.

O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.—Scarlett Elrod, Newnan, Georgia

Ingredients

15 Oreo cookies, finely crushed (about 1-1/2 cups)
2 tablespoons butter, melted
4 cups cherry ice cream, softened if necessary
8 Oreo cookies, coarsely chopped (about 3/4 cup)
1 cup miniature semisweet chocolate chips, divided
4 cups fudge ripple ice cream, softened if necessary
Sweetened whipped cream, optional
12 fresh sweet cherries

Directions

1. Preheat oven to 350°. In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Bake 8-10 minutes or until firm. Cool on a wire rack.
2. Spread cherry ice cream into crust; freeze, covered, until firm. Layer with chopped cookies and 1/2 cup chocolate chips. Spread fudge ripple ice cream over chocolate chips. Sprinkle with remaining chocolate chips. Freeze, covered, 8 hours or until firm.
3. Remove cake from freezer 10 minutes before serving; carefully loosen sides from pan with a knife. Remove rim from pan. If desired, serve with whipped cream. Top with cherries.

Nutrition Facts

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