Friday, July 15, 2011

Friday Friday! - Oreo Ice Cream Cake

Does anyone else think of Rebbecca Black and her song every.single.Friday?  I do; although I think I have H to blame for it. He literally used to sing it to me every Friday first thing when he woke up.  Hence, now it's always in my head on Fridays.

So, I've decided to designate Friday posts (or at least a Friday post) as Foodie Friday. As my profile mentions; I love dabbling into cooking and baking.  We're trying out some new recipes for sangria and a chicken marinade tonight, so I'll have to report back on those next week.  I try to do at least one new recipe a week, be it an entree, app, dessert, etc.  It just helps to spice things up.

This week's Foodie Friday post is:  Oreo Ice Cream Cake

I made it on Fourth of July when we had friends over for our dear friend P's birthday; yep in our house we celebrate P's and America's birthday on 7-4.  It's a really simple and even gluttonous recipe; but it is so tasty that it's hard to not help yourself to a second bite.

Oreo Ice Cream Cake

Ingredients (makes a 9"x13" pan):
  • Package Oreo-type cookies (I used generic brand)
  • 1/2 cup butter/margarine
  • Two 1.5 quart containers of ice cream (I used one vanilla and one cookies'n cream and mixed together)
  • 1 container caramel ice cream topping (I used Mrs. Richardson's brand)
  • 1 container Cool Whip 
Directions:
  • Pre-grease pan
  • Let ice cream soften
  • Put cookies in gallon size ziplock bag and smash using rolling pin
  • Melt butter/marg
  • Mix cookies/butter in bottom of pan and flatten out
  • Smooth ice cream flavors over cookies
  • Melt/soften caramel topping and spread over ice cream
  • Spread Cool Whip over caramel
  • Freeze for approx 1 hr; serve cold (obviously!)

And enjoy! (It's hard not too, I promise :O) 

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