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Ice Cream Cake
Ingredients
- 24 oreos
- 1 pint strawberry ice cream, softened
- 1 pint chocolate ice cream, softened
- 2 cups thawed cool whip, divided
- 2 TBSP chocolate fudge sauce
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Directions
- Line a 9 inch round cake pan with plastic wrap. Place 14 whole cookies around the edge. Crush the remaining cookies. Place all but 1/2 cup on the bottom. Spread with strawberry ice cream. Top with whipped topping and remaining crumbs. Top with chocolate ice cream.
- Freeze 4 hours or overnight. Remove from pan by lifting the plastic wrap. Let stand 10 minutes. Top with 1 cup cool whip and drizzle with chocolate sauce.
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