“My grandmother used to make this all the time when I was growing up. You can change it up by using different ice cream flavors, or using the vanilla cream cookies instead of Hydrox/Oreo cookies, and substituting Carmel topping instead of chocolate syrup! :) Time listed does not include freezing time (as this needs to freeze at least a day before serving to give it time to set up nicely!).”
READY IN:
30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
  2. Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.
  3. Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze.
  4. After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. It is best to allow to freeze at least 1 to 2 days in advance of serving.
  5. To serve, simply cut into squares and enjoy.

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