4 hrs 10 mins
This looks really, really good! Comes from Kraft Food and Family magazine. (Cooking time is freezing time.)The size package for the pudding may or may not be right. It wouldn't let me put in 4 serving size, but that is what you need!
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Units: US | Metric
- 1Pour the fudge topping into a medium bowl.
- 2Stir in 1 C of the whipped topping with a wire whisk until it's well blended.
- 3Add in the dry pudding mix; stir 2 minute or until well blended. (The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 C milk.).
- 4Chop the Oreo cookies roughly into chunks.
- 5Stir into the pudding mixture.
- 6Arrange 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture.
- 7Repeat layers.
- 8Top the pudding mixture with the remaining 4 ice cream sandwiches.
- 9Frost the top and sides with the remaining whipped topping. (It doesn't have to look perfect!).
- 10Bring up the foil sides. Double fold top and ends to loosely seal the packet.
- 11Freeze at least 4 hours before serving.
- 12Store leftover dessert in the freezer.
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Nutritional Facts for Oreo and Fudge Ice Cream "cake"
Serving Size: 1 (46 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 162.1
- Calories from Fat 65
- Total Fat 7.3 g
- Saturated Fat 4.9 g
- Cholesterol 0.2 mg
- Sodium 181.8 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 0.8 g
- Sugars 14.9 g
- Protein 1.3 g
The following items or measurements are not included:
ice cream sandwiches