Copycat DQ™ Ice Cream Cake

• Baking & Spices

  • 24 oz Topping, frozen whipped

• Snacks

  • 1 package Oreo cookies

• Frozen

  • 1 tub Chocolate ice cream
  • 1 tub Vanilla ice cream

• Desserts

  • 1 Betty crocker candy sprinkles and rainbow candy chips

Found on tablespoon.com

Description

Ingredients

• 1 tub (1.5 quarts) chocolate ice cream
• 1 package (14.2 ounces) Oreo™ cookies, crushed
• 1 tub (1.5 quarts) vanilla ice cream
• 24 ounces frozen whipped topping, thawed
• Betty Crocker™ candy sprinkles and Rainbow Candy Chips

Directions

• 1 Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes.
• 2 Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with crushed cookies, and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 3-4 hours or overnight for best results.
• 3 Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.
• 4 Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

Nutrition