Ingredients
🍪 1 package (14.3 oz) Oreo cookies, divided
🧈 1/4 cup unsalted butter, melted
🍦 1/2 gallon vanilla ice cream, softened
🍫 1/2 gallon chocolate ice cream, softened
🍥 1 container (8 oz) whipped topping, thawed
🍫 Chocolate syrup, for drizzling
(Optional) Additional crushed Oreos or sprinkles for garnish
Instructions
1. Place half of the Oreo cookies in a food processor and pulse until they become fine crumbs. Transfer these crumbs into a bowl and stir in the melted butter until fully combined.
2. Press the Oreo crumb and butter mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Freeze for 10 minutes to let it set.
3. Evenly spread the softened vanilla ice cream over the Oreo crust. Return the dish to the freezer for 20 minutes to firm up this layer.
4. Remove from the freezer and spread the softened chocolate ice cream evenly on top of the vanilla layer. Freeze again for another 20 minutes.
5. Spread the thawed whipped topping evenly over the chocolate ice cream layer, then freeze the cake for at least 4 hours until completely set.
6. Before serving, drizzle with chocolate syrup and sprinkle with extra crushed Oreos or sprinkles if you like.
7. Slice and serve immediately for a cool, indulgent dessert.
Prep Time: 15 minutes | Freezing Time: 4 hours 50 minutes | Total Time: 5 hours 5 minutes
Calories: 320 kcal per serving | Servings: 12