1 (18-oz.) package Oreos
1 (½-gallon) vanilla
ice cream (must be a ½ gallon)
1 jar Mrs.
Richardson’s Hot Fudge (or make your own hot fudge using the recipe below)
1 jar Mrs.
Richardson’s Butterscotch Caramel
1 tub Cool Whip,
thawed (or 1 cup heavy cream, whipped and sweetened)
Remove the ice cream
from freezer to soften for 15 minutes while you crush the entire package of
Oreos until they resemble coarse crumbs.
Place 2/3-3/4 of the crumbs in the bottom of a 9X13 pan. Reserve remaining 1/4-1/3 Oreo crumbs. Carefully spoon the ice cream onto the top of
the Oreo crumbs. Smooth the top of the
ice cream. Heat the hot fudge and
caramel, and drizzle desired amounts on top of ice cream (I usually use about
1/3 cup of each topping). Place cake in
freezer for a couple hours, or until ice cream and toppings are frozen. Remove from freezer and spread Cool Whip or
whipped cream over top of cake. Sprinkle
remaining Oreo crumbs over Cool Whip, and return to freezer until frozen and
ready to serve.
Note: If you’d like to decorate the cake with
decorator gel icing, then do not garnish with remaining Oreo crumbs. Return to freezer after spreading Cool Whip. When Cool Whip is firm, remove from freezer
and decorate. Return to freezer until
ready to serve.
Hot Fudge Ice Cream Topping
¼ C. butter
9 Tbsp. cocoa
Dash salt
2 C. sugar
1 12-oz. can
evaporated milk
2 tsp. vanilla
Melt butter in a
saucepan. Add cocoa and salt; mix
well. Stir in sugar, and then add
evaporated milk. Bring the mixture to a
boil, stirring constantly with a fork.
Continue to boil and stir for 7-10 minutes until mixture thickens. Remove from heat and stir in vanilla. Serve warm over ice cream.
