Strawberry
Crunch Ice Cream Cake Recipe
Ingredients
:
36
Golden Oreo cookies, divided
4
tablespoons butter, melted
3
cups vanilla ice cream, softened
5
cups strawberry ice cream, softened
1
carton (8 ounces) frozen whipped topping, thawed
1
package (1 ounce) freeze-dried strawberries, coarsely crushed
Fresh
strawberries, optional
How
To Make Strawberry Crunch Ice Cream Cake :
Line
a 9x9-in. baking pan with parchment paper. Preheat oven to 350°. Finely crush
24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of
prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack.
Spread
vanilla ice cream onto crust; freeze, covered, until firm. Spread with
strawberry ice cream then whipped topping; freeze, covered, until firm.
Coarsely
crush remaining cookies. Combine cookie crumbs and strawberries; sprinkle over
whipped topping. Freeze, covered, until firm, about 8 hours or overnight.
Remove cake from freezer 10 minutes before serving. If desired, garnish with
fresh strawberries.
Test
Kitchen tips :
If
you want more strawberry flavor, stir crumbled freeze-dried strawberries into
your strawberry ice cream.
Nutrition
Facts :
1
piece: 584 calories, 30g fat (16g saturated fat), 54mg cholesterol, 280mg
sodium, 72g carbohydrate (33g sugars, 2g fiber), 6g protein.
