From the Kitchen of Home of Cooks
Time to Prepare: 5 minutes Freeze Time: 3 hours Serving: 12
Two 8oz. tubs of Cool Whip 12 ice cream sandwiches (more or less depending on size of pan, see tips below) 26 Oreos, crushed
Line your pan with aluminum foil using two sheets, one horizontal and one vertical. Make sure it wraps over the edge generously.
Place Oreos into a zip lock bag and crush the Oreos, using a rolling pin.
Place ice cream sandwiches on the bottom of the foil-lined pan. You can start with 4 sandwiches in the middle and cut a sandwich into various pieces to fill in the gaps.
Add one tub of Cool Whip on top and spread into an even layer. Sprinkle half of the crushed Oreos on top of the Cool Whip.
Repeat step 3 (adding another layer of ice cream sandwiches).
Using the other tub of Cool Whip, cover the top layer of ice cream sandwiches with a thin layer of Cool Whip. Do not use all of the Cool Whip. We will need the rest for later. Freeze for 3 hours.
Remove the cake from the pan and place on a serving plate. Use the rest of the Cool Whip to cover the top and sides of the cake. Add the rest of the crushed Oreos and put back into the freezer until ready to serve.
If you use round ice cream sandwiches, use a 9 inch round springform pan If you are using rectangular ice cream sandwiches, you can use a rectangular pan, as long as it is 3 inches tall. If you are making a rectangular cake, we recommend using a 12 x 6 x 3 loaf pan.
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