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



36 servings or 3 cakes, 12 servings each

  • Crust

  • 1½ lb. OREO Base Cake
  • 6 oz. dry roasted peanuts, finely chopped
  • 8¼ 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

Calories590 Total fat32 gSaturated fat15 gTrans fat0.5 gCholesterol60 mgSodium370 mgCarbohydrate66 gDietary fiber3 gProtein9 gVitamin A15 %DVVitamin C0 %DVCalcium15 %DVIron20 %DV

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 Cookie 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.



Prepare as directed, using vanilla ice cream.

© Mondelēz International group