Oreo & Fudge Ice Cream Cake

As summer comes to a close, there are only a few days left to get in all that wonderful summer food. One of my favorite summer desserts is this Oreo Ice Cream Cake. I got the recipe from Kraft Foods.com and it is wonderful. Give it a try - I know you'll love it! {click the title for a printable version}

Oreo & Fudge Ice Cream Cake

1/2 cup Hot fudge ice cream topping, warmed

1 tub {8 oz.} whipped toping, thawed, divided - I like to use 16 oz.

1 pkg. {3.9 oz.} jell-o chocolate instant pudding

8 Oreo cookies, chopped {about 1 cup}

12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup whipped topping. Add dry pudding mix; stir 2 minutes. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch long piece of foil; top with half the whipped topping/chocolate mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining whipped topping {this is why I like to use the 16 oz. - more "frosting"}. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze 4 hours or until firm.

*My notes*

Like I mentioned, I like to use the larger container of whipped topping, because there never seems to be enough left to frost the cake with. Once, I have thinly frosted the cake, I wrap it and freeze it overnight. Then, a few hours before serving I unwrap the cake, put it on a platter, and frost it a little better - you know, with little swirls in the frosting. Then I place it back into the freezer until it is time to serve. This way you have a beautiful cake that doesn't look like you've just pulled the tin foil off of it.

Please, please, please make this. You'll love it.