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.
2 comments:
I've made this & it is delicious. I like your tips--great idea for adding more whipped topping at the end!
You're amazing, Camille.
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