Peanut Butter & Hot Fudge Oreo

Ice Cream Cake

SWEET  |  SALTY  |  CRUNCHY

Peanut Butter Hot Fudge Oreo Ice Cream Cake is a sweet and salty, crunchy, cold, and creamy dessert that's easy to make and sure to impress.

Spray a 9" spring form pan with cooking spray. Cut strips of parchment paper and line the  sides of the pan with strips (or use a cake collar). Strips will stick to the cooking spray.

1

Cut ice cream sandwiches into quarters and place each quarter against the edge of the spring from pan. Then place pan back in freezer.

2

Place Nutter Butter Cookies in food processor. Add in butter, milk, & peanut butter then pulse until well combined.  Remove from food processor and set aside.

3

Add Oreos to food processor. Add melted butter, milk, and hot fudge to the Oreo cookies and pulse until well combined.  Remove from food processor and set aside.

4

Pack the peanut butter cookie crumble mixture into an even layer (about 1/2" thick) on the bottom of the pan.  Use the bottom of a round glass to smooth out the crust layer.

5

Warm the hot fudge and stir to make easily spreadable. Spread an even layer (about 1/4" thick) of hot fudge on top of the peanut butter cookie crust.

6

 Spread a pint of chocolate ice cream on top of the hot fudge layer and place in freezer to set. Ice cream should stir easily (a little softer than soft serve).

7

Spread a pint of vanilla ice cream on top of the chocolate layer. Ice cream should stir easily ( a little softer than soft serve). Place in freezer to partially set.

8

Remove ice cream cake from freezer and add a layer of Oreo hot fudge cookie mixture on top of the vanilla ice cream.

9

Top the layer of Oreo hot fudge cookie mixture with a layer of Cool Whip (still staying within the inside border of the ice cream sandwiches).

10

Sprinkle more peanut butter cookie mixture and Oreo hot fudge cookie mixture into a heap on top of the Cool Whip.

11

Warm the container of hot fudge and drizzle over the cookie mixture heap. You can also warm up peanut butter and drizzle that as well (optional).

12

Use a Reddi Whip can to add dollops of whipped cream then add pretzels for garnish.  Place ice cream cake back in freezer for 4 hours or overnight before serving.

13

When serving, release the spring form pan and peel off the parchment paper before cutting. ENJOY!

14

Get this Garlic Parmesan Monkey Bread with Marinara recipe!

Buttery, garlicky, & soft with a crispy outer edge, and served with a homemade marinara sauce. 

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