I found this cake in FamilyFun Magazine. I made it for my roommate's 21st surprise birthday party yesterday. It was a big hit! The recipe is really easy, but you have to move fast. I've modified the instructions slightly, but nothing crucial. Details, details...
12 Oreo cookies
About 1 t. of Milk
8 or 9 Ice Cream Sandwiches
1 pint each of three different Ice Creams/Frozen Yogurts
8 oz. of Frozen Whipped Topping, thawed.
-Grease the sides and bottom of a spring-form pan. Wrap waxed paper around sides, using grease to stick. Trim down sides to top of pan.
-Finely crush cookies in a blender. Add milk and blend just until cookies hold slightly. Set aside.
-Take out 4 ice cream sandwiches and cut lengthwise and widthwise, to make equal quarters.
-Line sides of pan with sandwiches, pressed tightly together. Repeat until pan is entirely lined.
-Spread bottom of pan with blended cookies. Press down firmly.
-Put in freezer for 1 hour.
-Take out pints of ice cream and let them thaw for 15 minutes. (Don't let them thaw too much, but you should be able to stir it.)
-Pour pints into three separate bowls. Stir until good spreading-consistency.
-Spread pints in layers in cake pan. Spread them evenly.
-Top with whipped topping. Sprinkle crushed cookies on top.
-Freeze over night. (About 12 hours.)
-To cut, spring the pan and remove the waxed paper.
The magazine suggested mint chocolate chip, vanilla frozen yogurt, and strawberry. I used Haagen daaz dulce de leche, vanilla frozen yogurt, and white chocolate raspberry truffle. Vanilla seems to be a good middle flavor, ya know, to separate the others. I also crushed Melissa's favorite candy bar, Heath, rather than cookies on top. Anyway, everyone loved it. Enjoy!
12 Oreo cookies
About 1 t. of Milk
8 or 9 Ice Cream Sandwiches
1 pint each of three different Ice Creams/Frozen Yogurts
8 oz. of Frozen Whipped Topping, thawed.
-Grease the sides and bottom of a spring-form pan. Wrap waxed paper around sides, using grease to stick. Trim down sides to top of pan.
-Finely crush cookies in a blender. Add milk and blend just until cookies hold slightly. Set aside.
-Take out 4 ice cream sandwiches and cut lengthwise and widthwise, to make equal quarters.
-Line sides of pan with sandwiches, pressed tightly together. Repeat until pan is entirely lined.
-Spread bottom of pan with blended cookies. Press down firmly.
-Put in freezer for 1 hour.
-Take out pints of ice cream and let them thaw for 15 minutes. (Don't let them thaw too much, but you should be able to stir it.)
-Pour pints into three separate bowls. Stir until good spreading-consistency.
-Spread pints in layers in cake pan. Spread them evenly.
-Top with whipped topping. Sprinkle crushed cookies on top.
-Freeze over night. (About 12 hours.)
-To cut, spring the pan and remove the waxed paper.
The magazine suggested mint chocolate chip, vanilla frozen yogurt, and strawberry. I used Haagen daaz dulce de leche, vanilla frozen yogurt, and white chocolate raspberry truffle. Vanilla seems to be a good middle flavor, ya know, to separate the others. I also crushed Melissa's favorite candy bar, Heath, rather than cookies on top. Anyway, everyone loved it. Enjoy!
