This is a recipe that my Mom used to make and my sister and I still make it often in the summer. It is easy to make and a great summer treat! I made it today for our Father’s Day celebration with Ross’ family. I made some changes… I’ll give the original recipe first.
Ice Cream Cake
1 package Oreo cookies
1/2 gallon ice cream of your favorite flavor
1 jar hot fudge sauce
1 container cool whip
Set ice cream out to soften. Crush oreo cookies. Place 2/3 of crushed cookies in bottom of 9×13 pan. Carefully spread ice cream over cookies. Top with hot fudge (usually needs to melt a little bit in the microwave first, about 30 seconds). Spread cool whip on top. Garnish with remaining 1/3 of Oreo cookie crumbs. Freeze to solidify ice cream and fudge.
My changes today:
I love chocolate chip cookie bars. I am never successful at making good cookies. They always turn out flat and full of craters. However, I LOVE cookie bars. They only turn out really well when following the Toll House recipe. Make cookies as instructed on the back of the Toll House chocolate chip package. Spread batter into a 9X13 pan and bake for 22 minutes or so. SO much easier, and I think they taste even better than the cookies! I decided I wanted to make ice cream cake with these instead of with the Oreos.
I made the batter and spread 1/2 of it into a 9X13 pan. I spread the remaining 1/2 into an 8×8 pan. I baked the 9X13 pan for about 10-12 min (until they were golden brown on top) and left the 8×8 pan in about 5 min longer, until they were golden brown as well. I chilled the 9×13 pan and made the ice cream cake as directed above, minus the Oreos. I let the 8×8 pan cool, chopped them up into tiny chunks and topped the ice cream cake with those. It was definitely sweet, but pretty tasty!