Fabulous and Easy Ice Cream Cake!

1. Let both cartons of ice cream sit out until they are very soft, but not melted entirely. While they are softening, finely chop the Oreos.

2. Spread the vanilla ice cream into a 9″x13″ baking dish. Spread it out as evenly as possible. Top the ice cream with the chopped Oreos. You can put as many cookies as you want, I like to pretty much cover the ice cream so that it only peeks out through the cookies. (LOTS – yum!!) I usually use two full rows of Double Stuff.

Heat the hot fudge so that it’s very liquidy and pourable. Pour it over the top of the cookies, spreading evenly. (Note – it’s hard to spread and not pick up the cookies, so try to pour it as evenly as possible so you don’t have to try spreading it.)

3. Spread the chocolate ice cream on top of the hot fudge, again spreading as evenly as possible. (Again, not so easy to spread, try to pour it as evenly as possible.) Some of these layers will mix and not be exactly even when you’re putting it together, that’s okay!

4. Put the cake into the freezer, and freeze overnight. When you take it out the next morning, put the thawed Cool Whip on the top for “frosting”, spreading evenly.

Sprinkle the Andes chips on top of the Cool Whip. In my opinion it tastes best if you put it BACK in the freezer for awhile to let everything set.

*You can use whatever kind of ice cream you want, I just stick with standards so the flavors don’t overwhelm.

**You can use whatever topping you want – sprinkles, M&M’s, chocolate chips, whatever you can think of! The mint adds a nice touch to the ice cream though!

This recipe is nice because you can make it whatever you want… you can use peanut butter cup ice cream, or coffee ice cream, and use different candies. It is ALWAYS a hit whenever I make it!