Oreo Crunch Chocolate Ice Cream Cake

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Recipe by South Your Mouth

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Oreo Crunch Chocolate Ice Cream Cake

1 1.75-quart container chocolate ice cream (no substitutions – it has to be real ice cream)

1 8-ounce tub cool whip, thawed

1 14.3-ounce package Oreo cookies (36 cookies)

2 7.25-ounce containers Magic Shell chocolate flavored topping

I’m going to reference some of my instructions from the Fried Ice Cream Cake because, well, they just make sense…Set ice cream out to soften up at room temperature for about 30 minutes. Or longer if your freezer is set on 'Cryogenic Clone Storage'. You want to be able to slide a butter knife into it without too much resistance.

Meanwhile, crush Oreos in a large bowl (I gave AB a meat mallet and let her go to town). Shake Magic Shell and pour both containers into bowl with crushed Oreos and stir well. Close Magic Shell containers tight then turn upside-down and set aside (there’s still a good bit left in the containers that you’ll use later to drizzle on top of the cake).

Spread half of the Oreo mixture evenly over the bottom of a 13x9 baking pan. If you have to use a little more than half to get it to stretch, that’s OK. Place pan in the freezer for Oreo layer to firm up.

In a stand mixer, using the paddle attachment, or large bowl using big ole spoon, mix ice cream and cool whip just until thoroughly combined.

Grab the pan out of the freezer then spread the ice cream mixture evenly over the Oreo layer. Sprinkle top of ice cream layer evenly with remaining Oreo mixture. Drizzle remaining Magic Shell evenly over Oreo mixture.

Cover and return to freezer. Freeze “cake” for 6-8 hours before serving.