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CAKE-Layered Ice Cream Cake Recipe


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     CAKE-Layered Ice Cream Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   25 minutes

15 chocolate and cream sandwich cookies (oreos)
1 tablespoon milk
8 to 9 ice cream sandwiches, depending on size
3 pints (1 pint each) of 3 different ice cream or frozen yogurt flavors
1 container (8 ounces) frozen whipped topping, thawed (cool whip)

Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with wax paper, using spray to help adhere to pan. Trim paper to height of pan.
Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to aform and stand up edge. Spoon cookie crumbs into center of pan, press firmly over bottom. Freeze 1 hours.
Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes. Transfer one into a small bowl and stir until good but firm spreading consistency. Repeat for the other 2. Remove pan from freezer and spread the ice cream in level layers. Top with thawed whipped topping, swirling top decoratively. Crust remaining 3 oreos and sprinkle over cake.
Serving Suggestions
Remove side of pan, then waxed paper. Cut into wedges.

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