Oreo Ice Cream Dessert

Preparation 15 mins Cook Time Total Time 15 mins
Serves 12     adjust servings


  • 1 (19.1oz) family size package Oreos (48 cookies)
  • 1/3 cup butter, melted
  • 1/2 gallon cookies and cream ice cream, soft
  • 1 (11.75oz) jar hot fudge
  • 1 (8oz) tub whipped topping, thawed


  1. Place cookies in a gallon size zip-top bag. Using a rolling pin, crush Oreos into medium sized chunks (not fine crumbs). Reserve 1 cup for topping and set aside. Add melted butter to the remaining crushed Oreos and flatten onto the bottom of a 9x13-inch baking dish.
  2. Spread soft ice cream into an even layer over the crushed cookie crust. I cut out rectangle pieces with a knife, and smoothed them together. Freeze until set; time will depend on how soft the ice cream is. 
  3. Remove lid and warm fudge in the microwave until a spreadable consistency; about 45-55 seconds. Drizzle over the ice cream and spread evenly with a spatula. Freeze until set; about 30 minutes.
  4. Top with whipped topping and crushed Oreos. Freeze for 2 hours or until firm. Remove from freezer 10 minutes before serving. Dip knife into hot water to make slicing easier. Wipe blade clean periodically with a paper towel. Enjoy!

Recipe Notes

Recipe altered from Taste of Home

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