Salted Caramel OREO Ice Cream Cake
16 servings
4h Cook
Ingredient List
- 36 OREO Cookies, divided
- 2 Tbsp. butter, melted
- 1½ qt. vanilla ice cream, softened
- 1½ cups thawed frozen whipped topping, divided
- 2 Tbsp. chocolate fudge topping
- 2 Tbsp. salted caramel topping
Nutritional Information
| Calories | 280 |
| Total fat | 14g |
| Saturated fat | 7g |
| Trans fat | 0g |
| Cholesterol | 25mg |
| Sodium | 180mg |
| Total Carbohydrate | 35g |
| Dietary fiber | 1g |
| Total sugars | 24g |
| Added sugars | 21g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 6% DV |
| Iron | 6% DV |
| Potassium | 4% DV |
- 1Crush 16 cookies into fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan; cover with ice cream.
- 2Top with layer of 16 of the remaining cookies; spread with 1 cup whipped topping.
- 3Freeze 4 hours or until firm.
- 4Run knife around rim of pan to loosen dessert. Remove rim. Drizzle top of dessert with fudge topping, then caramel topping.
- 5Cut remaining cookies in half. Use to garnish dessert along with the remaining whipped topping just before serving.