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Oreo Ice Cream Dessert

Prep Time 15 minutes
Total Time 15 minutes
Servings 12 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


  • 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.
  • 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. 
  • 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.
  • 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 altered from Taste of Home
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