Tag Archives: summer dessert

Lemony Ginger Snap Cups

Posted on July 10, 2017 by Ruthanne

Creamy lemon pie inside of a chewy gingersnap cookie cup! A perfect summer treat!

I am usually several week to months ahead in this blog. In January I am thinking about Easter, at Halloween I am baking Christmas cookies. But today- I am behind! Goodness, I’ve had such a busy spring and summer. I was 2 months ahead and now I’ve got nothing planned for the coming weeks. All that to say- I needed something SO easy and quick this week. These are a perfect recipe for easy and quick! 🙂

They don’t LOOK easy and quick- but 30 minutes, including baking time, is all you’ll need! Love it!

Here’s how we made them: (printable recipe here)

INGREDIENTS:

One tube of refrigerated sugar cookie dough
About 3 cups of gingersnaps cookies (you’ll need 2 cups of them crushed)
One can of lemon pie filling
One container of Cool Whip (or make your own whipped cream if you prefer)

DIRECTIONS:

Preheat the oven to 350F degrees.
In a large mixing bowl, use clean hand to knead together 1 and 1/2 cups of cookie crumbs with the refrigerated cookie dough.
Divide evenly into 12 muffin tins and press into bottom.
Bake for 16- 20 minutes.
Use a tart shaper or a wooden spoon to press the centers in, forming a cookie cup (photo below is from an earlier cookie cup recipe, but shows how you should shape the cups. It is easier if you shape them in the tin and allow them to cool, which is not what the photo shows- sorry!).
Allow cup to cool completely and use a small knife to pop each cookie cup out of the tin.
Spoon or pipe lemon pie filling into each cookie cup.

Top with cool whip (I used a zip-top bag, fitted with a piping tip, to pipe mine on in swirls).
Sprinkle remaining crumbs on tops.
Keep covered and refrigerated until serving.
Enjoy!

My thoughts: Easy and delicious! The ginger snap crust is a perfect combination with that lemon filling! Delicious summer flavor combination. I hope you get a chance to try these!! Enjoy! ~r

Other fun summer recipes on Easybaked (click on a photo to see the recipe):

1 Comment

Posted in Cookie Cups, Cookies, Pies and tagged cookie cups, gingerbread, gingersnap dessert, gingersnaps, lemon cookies, lemon dessert, lemon gingerbread, lemon pie cookies, lemon pie cups, lemon pie filling, refrigerated cookie dough recipe, summer dessert. Bookmark the permalink.

Easy Daisy Cookies!

Posted on August 13, 2016 by Ruthanne

Vanilla wafers and ginger cookies are covered in fun colored candy melts to make these cheery daisy cookies!

These are less recipe and more edible craft project- and they are SO fun! 🙂 I love (lovelovelove) Anna’s Swedish cookies. They are available in Ginger, Orange, Almond and Mint Chocolate. I get mine at Walmart- but you can find them on Amazon to0- right here. They are less expensive at Walmart though! Every flavor comes in an adorable flower shape that lends itself to making these cute little cookies! Make them in any color you want- and use any flavor cookie! So fun.

Here is how we made them: (printable recipe)

INGREDIENTS:

1 box of Anna’s Swedish Ginger Thins (I found mine at Walmart)
1 box of Nilla wafers
Wilton’s Candy Melts in a variety of colors (I used up some of my half-filled bags with this recipe!)
Sugar Sprinkles as desired (shown in yellow)

DIRECTIONS:

Melt Wilton’s candy melts (in the center color- I used yellow!) in the microwave in 30 second increments, stirring between until smooth.
Dip Nilla Wafers into the melted candy, lifting them up with a fork and tapping the fork on the side of the bowl to allow excess candy melts to drain away.
Pull bottom of cookie along edge of bowl to remove excess candy melts and slide coated cookie off fork onto parchment paper.
Sprinkle with jimmies or sugar to give it that “rough” center-of-a-flower look, and allow these to harden.

Melt candy melts in other colors, using the same technique. Dip an Anna’s cookie in whatever color you are using and use a similar technique to tap excess off and slide bottom against edge of bowl.

Place coated Anna’s cookie on parchment paper and before it hardens, place a “center” on it.
Allow cookie to harden up before serving.
Enjoy!

My thoughts: These are just plain fun to make. They are great for practicing your chocolate dipping skills, since these are nice hard cookies without any fillings that get soft. You can do them in any colors you want- and a variety of flavors. My only warning…… Everyone loved these and exclaimed over the cute FLOWERS unless they saw a white and yellow one 1st. Then they asked if it was an egg 🙂 Sigh. Maybe a mini- Nilla wafer would be better as a “center” for those? However you decorate them, I hope you enjoy these fun summer cookies! ~r

Eggs? Daisies? Haha…..

Other fun flower ideas here on Easybaked: (click on a photo to see the recipe)

1 Comment

Posted in Candy, Cookies and tagged baking ideas for kids, bridal shower cookie, candy melts, cookie crafts, cookies, creative cookies, daisy, daisy cookies, easter cookie, flower cookies, flower recipe, ginger, ginger cookies, mother's day cookie, nilla wafers, summer cookies, summer dessert, Summer recipe. Bookmark the permalink.

Lemon Cream Cupcakes

Posted on July 2, 2016 by Ruthanne

Delicious white cupcakes filled with a lemon cream and topped with lemon buttercream and a scoop of whipped topping! Yum!!!

I love lemon- but in moderation. A dessert that is overwhelmingly lemon isn’t my favorite (which is why you see very few lemon recipes on this blog!) These are the perfect creamy mix of white cake and sweet lemon flavor though. I love them! I’ve become a big fan of putting a scoop of whipped topping in the center of a cupcake and surrounding it with a flavored buttercream. It cuts the sweetness and the flavor. These also have a creamy lemon filling that is sooooo yummy.

Ready for the recipe? Here you go. (printable version here)

INGREDIENTS:

One boxed white cake mix with eggs, water and oil to make according to package
One small package of instant lemon pudding (with 2 cups of milk to make according to package)
2 tubs of Cool Whip topping (frozen)
2 sticks of butter (softened)
1 1/2 cups of powdered sugar
2 teaspoons of lemon extract
Yellow food coloring
Lemon drops and sprinkles (optional for decoration)

DIRECTIONS:

Make cake mix according to package and bake in 24 cupcake liners placed in a muffin tin. Cool completely.
Make pudding mix according to package. Spoon about 1/3 cup into a small zip-top bag and set aside.
Add 1/2 of one container of Cool Whip, to remaining pudding, mixing until well- combined. Place in a zip-top bag and set aside.
In a medium bowl, beat butter, powdered sugar, lemon extract and yellow food color together on high until light and fluffy. Place in a zip-top bag with a circular decorating tip inserted into one corner. Set aside.
Remove a core from each cupcake. You can use a knife or a cupcake corer to do this, but save the top of this core.
Clip a corner off the pudding/Cool Whip mixture bag and pipe this into the center of each cupcake, setting the top of the core back on when filled.
Use a medium cookie scoop, melon baller or ice cream scoop to spoon a rounded ball of frozen Cool Whip onto the center of each cupcake.
Pipe lemon frosting around the edges of this scoop by squeezing small circles of frosting all around the edge.

Cut a small(!) corner off the bag of plain pudding and drizzle this over the top.
Decorate as desired. If you use a lemon drop, add this just before serving so it doesn’t get sticky.
Keep these cupcakes refrigerated until serving.
Enjoy!!!

My thoughts: These are truly delicious. They are light and refreshing and just the right blend of lemon and sweet. A perfect summer dessert! I really hope you enjoy them! ~r

Other light and refreshing summer treats: (click on a photo to see the recipe)

2 Comments

Posted in Cupcakes and tagged cool whip, cupcake, cupcakes, filled cupcakes, lemon cream, lemon cream pie, lemon cupcakes, lemon dessert, lemon drops, lemon pudding, summer cupcake idea, summer dessert, summer dessert idea, whipped topping. Bookmark the permalink.

Banana Split Cupcakes!

Posted on May 29, 2015 by Ruthanne

Do you like banana split sundaes? If so, you will love these little cupcake treats- tasty and oh, so cute!!

I love going out for ice cream- not the soft-serve window kind, but the sit-down in a cute parlor with a million combinations of ice creams and toppings to decide from kind. I usually skip the banana split, because I’m not a huge fan of bananas unless they are in bread (or, in this case a cupcake!). Banana splits are the gold-standard of ice cream though- they have that sundae “look” to them. They are pretty.

I wanted to capture the look, and flavor of a sundae in these cupcakes and I love how they turned out! YUM!!!!

A few months ago I made Root Beer Float Cupcakes using scoops of Cool Whip as ice cream. They were so easy and cute and DELICIOUS, that I used the same idea here~ with banana cupcakes and a yummy strawberry ice-cream-topping filling!

Want to try them? Here’s how we made them: (printable recipe)

INGREDIENTS:

One boxed banana cake mix (I used Duncan Hines), plus water, oil and eggs to make according to box.
1 stick (1/2 cup) of salted butter (softened)
1 stick (1/2 cup) of unsalted butter (softened)
1 1/2 cups of powdered sugar
2 teaspoons of strawberry flavoring
2 tubs of Cool Whip (frozen)
One jar of strawberry ice cream topping
One bottle of chocolate “shell” ice cream topping
1/2 cup of chopped pecans
Sprinkles and spoons (optional)

DIRECTIONS:

Make cake mix according to package and bake in 24 cupcake liners in muffin tins.
Make frosting by combining butters, powdered sugar and strawberry flavoring in a large bowl and beating on high until light and fluffy. Place in a zip-top bag, fitted with a decorating tip.
When cupcakes are cool, remove a core from the center using a knife or a cupcake corer. Spoon about 1 tablespoon of strawberry ice cream topping into the middle (you could use pineapple here too, if you wanted) Place “top” of core back on cupcake.
Use a cookie scoop or a small ice cream scoop to scoop frozen Cool Whip onto the top of one cupcake. Immediately pipe frosting around the edges of the scoop to hold it in place. Keep cupcakes chilled as soon as they are frosted, and keep your second tub of Cool Whip in the freezer until ready to use.
Once all cupcakes are frosted, drizzle them with chocolate shell- this makes a little bit of a mess, but I just dropped them into a second cupcake liner to catch the drips 🙂

Immediately sprinkle with nuts and decorations.
Keep cupcakes refrigerated until serving.
Enjoy!!!

My thoughts: These are a little more time consuming that your average cupcake– but look at how fun they are!! The flavors and textures are just perfect too- that cold Cool Whip and those crunchy nuts with the banana cupcakes… YUM! I really hope you get a chance to try these little treats! ~r

Other ice cream- inspired treats here at Easybaked: (click on a photo to see the recipe)

7 Comments

Posted in Cupcakes and tagged banana cupcakes, banana split cupcakes, banana split dessert, chocolate, cool whip, cupcakes, dessert, fun summer dessert recipe, ice cream, ice cream sundae cupcakes, pecans, recipe, summer dessert, sundae cupcakes, unique dessert. Bookmark the permalink.

Malted Milkshake Cupcakes

Posted on August 9, 2013 by Ruthanne

Dark chocolate cupcakes topped with the creamiest malt frosting ever. Like a malted milkshake minus the cup!

I have an addiction to chocolate malts. Not chocolate shakes, just malts. The creamy, chocolatey kind that you drink through a striped straw at the pool. My mom makes the best chocolate malts ever. They are really simple to make, but there’s just something about her leaning out of the patio door and asking, “Anyone want a malt?” that makes me smile. It’s one of our summer traditions.

{Her easy recipe? Ice cream, malt powder, cocoa and milk~ a blender full of ice cream plus cocoa and malt to taste, and milk to desired consistency}

I wanted to make a frosting that tastes like a malt. It took me a couple of tries, but I finally hit the mark. It’s wonderfully creamy and smooth. It is also a very soft whipped icing that must be kept refrigerated because it has milk in it, and because it will not keep a pretty piped finish if it gets warm.

Believe me, the flavor and texture are worth it!

Here’s how to make these yummy cupcakes! (printable recipe)

INGREDIENTS:

One boxed dark chocolate cake mix (plus water, eggs and oil to make according to box)
4 packets of Dream Whip
1 1/2 cups of cold milk
6 Tablespoons of unsweetened cocoa powder
6 Tablespoons of malt powder
1/2 -1 cup of powdered sugar (to desired consistency)

DIRECTIONS

Make cake mix according to box and bake in 24 cupcake liners placed in muffin tins.
Cool cupcakes completely.
Put Dream Whip, milk, cocoa powder, malt powder and powdered sugar into a mixing bowl and blend together.
Using a mixer, beat until stiff peaks form (3-4 minutes)
Add extra powdered sugar if needed, to desired consistency. This is a soft whipped frosting, so it won’t be the consistency of a stiff buttercream~ even with lots of powdered sugar. (believe me, I tried!)
Spoon frosting into a zip-top bag fitted with a decorating tip and pipe frosting on cupcakes.
Refrigerate until serving and just before serving add a malted milk ball and sprinkle with cocoa powder if desired for garnish.

ENJOY!!!

My thoughts: these are *almost* as good as my moms malts. This frosting is really yummy. It would be a great filling for a layer cake too~ or even a filling for cupcakes. You could fill chocolate cupcakes with this and then just spoon some chocolate ganache over the top. Oh the possibilities! Hope you get to try these and enjoy them as much as we did! ~r

More recipes you might like:

17 Comments

Posted in Beverages, Cupcakes and tagged baking, chocolate, chocolate cake mix, cocoa powder, cupcake, cupcake liners, dessert, dream whip, fun cupcakes, malt, malt balls, malted milk, malted milk balls, milkshake, muffin tins, recipe, summer dessert, unique cupcakes, whipped frosting. Bookmark the permalink.

S’mores Cookie Cups

Posted on July 12, 2013 by Ruthanne

These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!

These little cookie cups were eaten up faster than any dessert I can remember. You simply can’t stop at one! I guess that’s because they are made with all the ingredients used in S’mores! The marshmallow stays soft, and the soft chocolate layer on the inside….? Oh my.

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 48 mini cups)

One tube of refrigerated sugar cookie dough
1 cup of finely crushed graham crackers
1/4 cup of heavy cream
1/2 cup semi-sweet chocolate chips
1 (13oz) jar of Jet-Puffed Marshmallow fluff
48 Hershey Kisses (unwrapped!)

DIRECTIONS:

Preheat oven to 350F degrees.
Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin. Allow cup to completely cool on counter.
Place all cups on a cookie sheet (preferably one with raised edges)
In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
Add chocolate chips, cover and allow them to sit for 5 minutes.
Stir melted chips with cream until smooth (turn heat back on if needed)
Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it. Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup. Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler. WATCH the cookies– in about 30 seconds the marshmallows will start to brown. Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top. Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
Let these sit for about an hour. The bottom of the kiss will melt and attach to the marshmallow.
You can serve these warm, or at room temp.
Once they are cooled, you can store them in an airtight container for about a week.

My thoughts~ These cookie cups were a big hit. They really capture the flavor of a s’more and they aren’t very difficult to make. The marshmallow fluff was a little fussy, just because it is so sticky. I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow. It captured that melted marshmallow feel. I *highly* recommend you use a cookie scoop for these. You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon. I hope you really enjoy making (and eating!) these yummy little treats!!! ~r

Other cookie cup recipes you might enjoy:

25 Comments

Posted in Candy, Cookie Cups, Cookies and tagged baking, best smore recipe, best summer dessert, chocolate, chocolate ganache, chocolate layer, cookie cups, cookies, dessert, food, graham crackers, hershey kisses, jet puffed marshmallow, marshmallow fluff, melted chocolate, muffin tins, recipe, s'mores, S'mores desserts, sugar cookie dough, summer dessert, sweet chocolate chips, toasted marshmallow. Bookmark the permalink.

Frosty Pudding Pops

Posted on August 22, 2012 by Ruthanne

Finish off the hot days of August with these creamy popsicles made with pudding!

INGREDIENTS:

1 box (4 servings, 3.9 oz)instant chocolate pudding
1 box (4 servings, 3.9 oz)instant vanilla pudding
3 cups of cold milk (divided)
1 (8oz) container of Cool Whip topping (divided)
12-14 popsicle or sucker sticks
12-14 (3oz) paper disposable cups

DIRECTIONS:

Empty vanilla pudding into a mixing bowl and add 1 1/2c. of cold milk.
Beat on medium speed for 2 minutes.
Add 1/2 of Cool Whip to pudding and mix well.
Repeat this process with the chocolate pudding.
Place each mixture into separate large zip-top bags and seal.
Clip a corner off of each bag and squeeze into cup in layers (tap cup on counter to flatten each layer before adding the next)
Freeze overnight.
Clip into the top of each cup with scissors and tear/peel cup away from frozen pudding pop.
Serve and ENJOY!

My thoughts: These are so easy to make and so yummy to eat! I love how rich and creamy they are. You could use any flavor of pudding. My next batch will be chocolate with coconut! Enjoy!!!

14 Comments

Posted in Easy recipes, Frozen desserts and tagged chocolate, cool whip, creative popsicles, dessert, frozen dessert, popsicles, pudding pops, pudding popsicles, summer dessert. Bookmark the permalink.

Peppermint Ice Cream Pie

Posted on July 27, 2012 by Ruthanne

Creamy ice cream in a rich chocolate crust- a cold, refreshing and easy summer treat!

I love ice cream pie. My mom has been making these since I was little. It is less of a recipe and more of an idea because there is absolutely no baking involved. By far, this is the easiest dessert ever posted on this blog. Are you ready?

INGREDIENTS:

One half gallon of ice cream (any flavor- I used peppermint stick)
2 pre-made chocolate graham cracker crusts.
One jar of hot fudge sauce
Cool Whip topping (if desired)

DIRECTIONS:

Spoon all of ice cream into a large bowl and mix until softened.
Divide the ice cream evenly between the 2 pie crusts, spreading it in evenly to fill each crust.

Cover and freeze overnight.
Top with drizzles of Hot fudge and some Cool Whip topping when you serve it!

My thoughts: This is such an easy recipe to make ahead and keep in the freezer for a time when you need a dessert but don’t have time to make one. Quick and easy and so refreshing and yummy! Enjoy!!!!! -r

NOTE: This recipe will be automatically posted for me as I will be out of the country for a few weeks. I will be unable to answer your questions or respond to your comments during this time– my apologies ahead of time! I will catch up with all of you when I return! -r

5 Comments

Posted in Frozen desserts, Pies and tagged chocolate, chocolate graham cracker crust, dessert, hot fudge, ice cream, ice cream pie, party dessert, peppermint, peppermint ice cream, pie, summer dessert. Bookmark the permalink.

Favorites of 2011 and Happy Birthday to me!!!

Posted on December 31, 2011 by Ruthanne

It’s the last day of 2011. This year I started a blog (!!) and met all of you– what a fun year!

Easybaked began in March at the urging of many friends…. since then I have become a fan of many of your blogs and marveled at your creative recipes, beautiful photos and funny stories.

It is also my birthday this week, and in pursuit of the perfect birthday dessert I decided to take a trip down memory lane through some of my favorite recipes, photos and blogs this year.

Here we go: my best from 2012:

Greg from Rufus’ Food and Spirits Guide has encouraged me from almost day one of starting this blog- although we’ve never met, its been fun to share blogs! Here’s one of his posts that I tried and loved: Butterfinger Cookies!

Aimee from Clever Muffin cracks me up! When I met her she was living in London (so cool) and now she has moved back to Australia (even cooler!) Her yummy muffin recipes are great- but her sense of humor is even better– this is a blog worth following for sure!! Here’s her Chocolate Chip Yogurt Muffins:

Christine from Angry Cherry is from Canada– and she’s a pastry chef in training (jealous!) she makes beautiful things with ingredients I’ve never heard of, but I love how adventurous she is in pursuing her dreams. Red Wine Truffle Cake from her:

Since I’m addicted to photography these days, I am drawn to blogs with jaw-dropping photography. My favorite is Bravetart (plus, WHAT a fun name!) The recipes are from Stella, a pastry chef and the photography is done by a variety of friends who are professional food photographers (dream…..!) I just stare at the photographs and try to understand the angles and lighting….I really need to take a class. In any case, here is her version of Red Velvet Cake (please come to my house and make this for my birthday….!)

My favorite cake decorators are the Davis sisters (and mom). They have taken a hobby and turned it into a serious business and FUN blog- Happily Ever After Cakes!! I am amazed by how many different types of cakes and cupcakes they are willing to try. Here’s one of my favorites (I want to live on this cake!) a day at the beach (yes…this is a CAKE!)

I’m sneaking a favorite non-food blog into the lineup: this blog is one of my favorite sources of inspiration and encouragement. A good friend of mine is a chaplain with the military. He’s deployed right now and shares his thoughts on a blog called Devos by Chaps….love it!

Last, but certainly not least is the cake I would choose to have on my birthday if someone else would make it…Its from The Art of Dessert and I think the picture speaks for itself…wow. Let me present: Chocolate Wasted Cake:

so….birthday cake….

I also went through the archive of all the recipes created on easybaked this year. The one recipe I couldn’t get out of my head (I think because I wish it was summer out!) was Strawberry Lemonade Layer Cake. A summer cake for a cold January birthday— perfect! I tweaked the frosting recipe just a bit to make it thicker so that it would be more of a frosting than just a filling…and I LOVE it!! Its light, whipped, very spreadable and tart with lemon — perfect!

Here’s the recipe (tweaked) or if you want the original just click here.

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring (as desired for color)
1- 7oz. container Jet-Puffed Marshmallow Creme
1/3 c. powdered sugar
8 oz. Cool Whip Topping
Rainbow sugar crystals

DIRECTIONS:

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Beat marshmallow creme and powdered sugar in and then fold in Cool Whip until completely smooth.
Cut each cake layer in half.
Alternating layers of cake with layers of frosting, assemble cake.
Cover top and sides with frosting.
Refrigerate and serve chilled. Sprinkle with colored sugar just before serving.

A light and refreshing dessert after all the heavy holiday treats– perfect!

Thanks for sharing all of your fun recipes and stories with me this year— looking forward to sharing 2012 together!

Happy New Year!

Other favorite desserts on Easybaked~ just click the picture to get the recipe!

37 Comments

Posted in Cakes and tagged baking, best birthday cake, birthday, cake, dessert, layer cake, strawberry, strawberry cake with lemon frosting, strawberry lemonade, summer dessert. Bookmark the permalink.

Ice Cream Cake!!!

Posted on September 2, 2011 by Ruthanne

Easy and yummy- this ice cream cake will serve a ton of people and they will be so surprised that you didn’t get it at the store! I just made it for a group of people and it easily served 18. Quick– before summer is over– bring on the ICE CREAM!!!

INGREDIENTS:

10-12 ice cream sandwiches (any flavor- I used cookies and cream ones)
2 half-gallon containers of ice cream (any flavor- pick ones that go well together!)- you will not use all of both flavors in this cake.
2 jars of hot fudge sauce at room temperature
1 package of Oreo cookies
1/2 tub of Cool Whip

DIRECTIONS:

Line the sides of a 9-Inch Springform Pan
with strips of parchment paper. Use non-stick spray to hold the strips in place.

Cut ice cream bars into 4 like this: (YUM!!)

Place the cut bars along the edge of the spring form pan like this:

Crush the Oreos in a plastic bag- or in a food processor.
Press 1/3 of the Oreo crumbs in the bottom of the pan.
Spoon both jars of fudge into a large sturdy ziplock bag. Clip the tip off and drizzle about 1/3 over the top.
Spoon softened ice cream (about 1/3 of tub) over layer. (I scoop ice cream into bowl and stir it until it’s smooth- like a thick shake– it’s easier to spread then.) Repeat twice, reserving a few cookie crumbs and a little fudge for decorating. (You will use one flavor of ice cream twice and one only once.)
Spoon Cool Whip over top, sprinkle with cookies and drizzle with fudge. Chill immediately overnight.
Before serving, remove outer ring of pan and peel away parchment paper. Allow cake to sit at room temperature for a few minutes so it is easier to cut.

ENJOY!!!

My thoughts: I love this recipe— I’ve made this cake many many times over the years- it is the perfect recipe for when you need to make something ahead of an event. WORK FAST!! Cut your ice cream sandwiches fast (I sometimes keep 1/2 of them in the freezer until the 1st half are cut) Have everything ready and put it together quickly and get it in the freezer. If you linger the ice cream will begin to drip from the bottom of the pan (which is still ok- just get it on a plate and into the freezer. ) You can freeze between layers if you want to take your time. I just throw it all together at once and YUM!!! Hope you enjoy this summer treat!