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OREO & Fudge Ice Cream Cake

Prep time 10 mins
Yield Makes 12 servings

Ingredients

  • 1/2 cup hot fudge ice cream topping, warmed
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  • 8 OREO Cookies, chopped (about 1 cup)
  • 12 vanilla ice cream sandwiches

How to Make It

  1. POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

    ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

    FREEZE 4 hours.

    Nutritional Information
    Calories: 340
    Total fat: 14 g
    Saturated fat: 8 g
    Cholesterol: 20 mg
    Sodium: 370 mg
    Carbohydrate: 50 g
    Dietary Fiber: 1 g
    Sugars: 30 g
    Protein: 4 g
    Vitamin A: 0% DV
    Vitamin C: 0% DV
    Calcium: 0% DV
    Iron: 4% DV