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Ice Cream Cake

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* 2-1/2 gallons of ice cream-very slightly softened, just enough to work with it.
     * 1/2 gallon each of your 2 favorite flavors – softened one at a time as needed.
about ¾ cup hot fudge topping . . . or butterscotch, or strawberry.
15.5 oz. package Oreo cookies (I only use 2 rows-28 cookies)

Line a 9” or 11” spring form pan with plastic wrap. I line the ring and then snap the bottom in. The plastic wrap will cover the sides and be under the bottom plate, so the plastic wrap will peel off and leave the bottom undisturbed when you unmold it.

Crush Oreos. Sprinkle enough crumbs in the bottom of the pan to just lightly cover it.
Scoop out one flavor of ice cream to cover cookie crumbs and press down to fill pan to the edges.
Sprinkle with cookie crumbs.
If ice cream is getting too soft, freeze for an hour. If not, go ahead add the fudge now.
Warm fudge topping and drizzle over crumbs. Freeze.
Spread second flavor of ice cream over fudge, pressing again to fill pan to the edges.
Sprinkle with more cookie crumbs if desired, cover and freeze overnight.
Loosen sides and remove plastic wrap, center cake on a pretty plate.
Decorate with whip cream, candies, whole cookies, or drizzle individual plates with chocolate or caramel sauce before serving.

Terri’s Notes
~ Have FUN!
~ Mix and match flavors of ice cream and fillings for family favorite combinations.
~ Add nuts to the fudge layer.
~ Depending on size of pan, you may have to adjust ingredients.
~ No spring form pan? A large loaf pan or straight sided casserole dish lined with plastic wrap and cookie crumbs will work, you’ll just have to flip it over on a plate to serve, but this creation is the same upside down as it is right side up!
~ Don't try to take off the sides of the pan before ice cream has completely firmed up.

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