Rocky Road Ice Cream Cake made with OREO Base Cake and Cookie Pieces

Rocky Road Ice Cream Cake made with OREO Base Cake and Cookie Pieces

INGREDIENTS

36 servings or 3 cakes, 12 servings each


  • Crust
  • 1-1/2 lb. OREO Base Cake
  • 6 oz. dry roasted peanuts, finely chopped
  • 8-1/4 oz. unsalted butter, melted

  • Filling
  • 9 lb. chocolate ice cream, softened
  • 12 oz. miniature marshmallows
  • 1 lb. OREO Medium Cookie Pieces

  • Toppings
  • 9 oz. prepared whipped cream
  • 9 oz. dry roasted peanuts, finely chopped
  • 3 oz. small chocolate curls

Nutrition per serving

  • Calories

    590

  • Total fat

    32 g

  • Saturated fat

    15 g

  • Trans fat

    0.5 g

  • Cholesterol

    60 mg

  • Sodium

    370 mg

  • Carbohydrate

    66 g

  • Dietary fiber

    3 g

  • Sugars

    42 g

  • Protein

    9 g

  • Vitamin A

    15 %DV

  • Vitamin C

    0 %DV

  • Calcium

    15 %DV

  • Iron

    20 %DV

DIRECTIONS

Crust: Mix all ingredients until well blended. Press 2-1/3 cups (14 oz.) of the crumb mixture firmly onto bottom of each of 3 (10-inch) springform pans. Bake in 350°F-standard oven 10 min. Cool completely.

Filling: Combine ice cream, marshmallows and OREO Pieces. Spoon about 2-1/4 qt. of the ice cream mixture over each crust. Freeze at least 4 hours or overnight until firm. Cut each ice cream cake into 12 slices.

For each serving: Spoon 2 Tbsp. of the whipped topping onto each serving; top with 2 tsp. of the peanuts and 1 tsp. of the chocolate curls.

Tips

Substitute

  • Prepare as directed, using vanilla ice cream.