Ice Cream Cake is on my top 10 list of favorite desserts. I distinctively remember in high school waiting for Dairy Queen to open with a group of my best friends. We ended up getting an ice cream cake with an extremely random fish on it and ate almost the entire thing right out of the box. I’m thankful to have friends that share the same love.
A couple of years after my friends and I devoured said ice cream cake, I fell in love with a Campbell boy. This is his mom’s recipe. I love it. I ask my mother in law, Ruth, for it for my birthday dessert every year. I especially like it when other members of the family ask for it…it is like a bonus. Thanks Ruth for all of the ice cream cake!
Ice Cream Cake
2 1/2 cups oreo cookies
1/4 cup melted butter
1 8 oz carton cool whip
1 jar chocolate fudge
1/2 gallon vanilla ice cream
Crush cookies to a fine consistency. Mix cookie crumbs with melted butter. Press into a 13×9 pan or a spring form pan. Divide slightly softened vanilla ice cream into sections and press into cookie crust. Spread fudge over the ice cream, it is a little easier to work with if it is slightly warm. Top with cool whip. Freeze at least 3 to 4 hours before serving.
It is also delicious to try different ice cream flavors. I especially like it with mint chocolate chip!