Ice Cream Cookie Dessert Recipe

5 32 37
Ice Cream Cookie Dessert Recipe
Ice Cream Cookie Dessert Recipe photo by Taste of Home
Publisher Photo

Ice Cream Cookie Dessert Recipe

Read Reviews
5 32 37
Publisher Photo
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare! —Kimberly Laabs, Hartford, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 package (15-1/2 ounces) Oreo cookies, crushed, divided
  • 1/4 cup butter, melted
  • 1/2 gallon vanilla ice cream, softened
  • 1 jar (16 ounces) hot fudge ice cream topping, warmed
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set.
Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

Test Kitchen Tips
  • To make cutting a breeze, try dipping your knife in hot water. Wipe the blade periodically to clean it.
  • Skip the whipped topping and use whipped cream in a can to pipe pretty decorations on top. It's a great way to keep little ones busy.
  • Originally published as Ice Cream Cookie Dessert in Taste of Home October/November 2006, p35

    Nutritional Facts

    1 piece: 573 calories, 27g fat (14g saturated fat), 49mg cholesterol, 353mg sodium, 76g carbohydrate (46g sugars, 2g fiber), 6g protein.

    • 1 package (15-1/2 ounces) Oreo cookies, crushed, divided
    • 1/4 cup butter, melted
    • 1/2 gallon vanilla ice cream, softened
    • 1 jar (16 ounces) hot fudge ice cream topping, warmed
    • 1 carton (8 ounces) frozen whipped topping, thawed
    1. In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set.
    2. Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

    Test Kitchen Tips
  • To make cutting a breeze, try dipping your knife in hot water. Wipe the blade periodically to clean it.
  • Skip the whipped topping and use whipped cream in a can to pipe pretty decorations on top. It's a great way to keep little ones busy.
  • Originally published as Ice Cream Cookie Dessert in Taste of Home October/November 2006, p35

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    Reviews forIce Cream Cookie Dessert

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    MY REVIEW
    Michelle User ID: 1820635 269281
    Reviewed Jul. 10, 2017

    "My Grandma would make this all of the time when she was alive - our family LOVES it!!"

    MY REVIEW
    kathy User ID: 9047058 269180
    Reviewed Jul. 9, 2017

    "I have been looking for this recipe for a long time now, I am so glad to have found this. This is a recipe I will use for my hubby's birthday. thank you for posting this recipe.It's a good one. I would add bananas and melted chocolate to this recipe."

    MY REVIEW
    Mary Ann User ID: 8654587 269124
    Reviewed Jul. 7, 2017

    "Made this for an office birthday treat. Was so easy and delicious. Next time I might try it with fresh made whipped cream."

    MY REVIEW
    sharynhood User ID: 7737647 269122
    Reviewed Jul. 7, 2017

    "This is SO good, but I don't put any Cool Whip (or whipped cream) on the top. Just

    sprinkle the cookie crumbs over the ice cream!"

    MY REVIEW
    Sherri Duran User ID: 1383171 269121
    Reviewed Jul. 7, 2017

    "I have made this recipe for close to 40 years. It ia amazing. It was my children choice of biththday cake as they grew up. I have made one pan with two different flavors. -also you can put the appropriate candies for the flavor you choose to the top. And yes it has lots of calories. It is ice cream and hot fudge sauce."

    MY REVIEW
    71Chewie99 User ID: 6713011 269108
    Reviewed Jul. 7, 2017

    "How is a 9x13" pan cut into 12 servings? That size pan is usually 24 servings-so does that mean the calories and all the nutrient levels would be half? I don't usually make recipes that omit the nutrition labeling but this recipe is very confusing"

    MY REVIEW
    KookieB User ID: 8859340 269105
    Reviewed Jul. 7, 2017

    "These desserts are soooo much better than anything you could buy in a store and so easy to make and change to suit anyone's tastes. What's not to love???"

    MY REVIEW
    PJH48 User ID: 7835924 268614
    Reviewed Jun. 28, 2017

    "I have made this for 40 years. So great!"

    MY REVIEW
    phillin User ID: 3039019 268581
    Reviewed Jun. 27, 2017

    "Made it for Father's Day and family loved it! You can't miss with this recipe. It's an easy recipe you can make ahead of time. You could easily change the ingredients to anything you like. It's really an ice cream sundae in a pan."

    MY REVIEW
    Jhlt User ID: 8944370 268456
    Reviewed Jun. 25, 2017

    "Wonderful! easy! My recipe calls for red skin peanuts. It gives it a salty taste."

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