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OREO Ice Cream Sandwich Cake

A no-bake dessert that layers OREO cookies, creamy ice cream, and whipped topping for a rich and delightful cake experience.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 pieces
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package OREO cookies (about 14.3 oz)
  • 1/2 cup unsalted butter, melted
For the filling
  • 2 cups your favorite ice cream, softened (try cookies and cream or chocolate)
  • 1 cup whipped topping or whipped cream
For topping
  • 1/2 cup chocolate syrup (for drizzling)
  • Optional crushed OREO cookies or chocolate chips (for garnish)

Method
 

Prepare the Base
  1. In a food processor, crush half of the OREO cookies into fine crumbs.
  2. In a bowl, combine the crushed cookies with melted butter until well blended.
  3. Press this mixture firmly into the bottom of an 8-inch springform pan to form the crust. Set aside to chill while preparing the filling.
Mix the Filling
  1. In a large bowl, combine the softened ice cream and whipped topping until smooth. Mix in some crushed OREO cookies for extra texture, if desired.
Layer the Dessert
  1. Pour half of the ice cream filling over the OREO crust in the springform pan, smoothing it evenly.
  2. Place a layer of whole OREO cookies on top of the ice cream filling.
  3. Pour the remaining ice cream filling over the OREO layer, smoothing it again.
Finish with a Topping
  1. Top with the remaining OREO cookies, either whole or crushed, depending on your preference.
  2. Cover the pan with plastic wrap, and freeze for at least 4 hours or until firm.
Serve and Enjoy
  1. Before serving, drizzle chocolate syrup on top if desired, and remove the sides of the springform pan.
  2. Slice into wedges like a cake and enjoy!

Notes

Freeze overnight for the best results. You can customize layers with different ice creams or add fruits for a fresh twist.