Coffee and Dessert - Ice Cream Cake

If you are a big fan of ice cream, then you will love this easy ice cream cake. This recipe is one my sister gave to me many years ago. With only five ingredients, it takes very little time to put this together. It calls for vanilla ice cream, but you can use any of your favorite flavors. I make mine with 1/2 vanilla and 1/2 chocolate. It makes a good size cake, so it is a perfect dessert for a larger group.

Ice Cream Cake

Makes 12-15 servings

1 stick of butter
1 Family size package of Oreo cookies
1/2 gallon of vanilla ice cream
1 - 15.5 oz. jar of Mrs. Richardson's hot fudge topping
1 - large container of Cool Whip

  1. Crush Oreos. Melt butter and add crushed cookies. Press into a 13x9 pan (I use a large round pie holder as it has a lid for storage). Put into the freezer for 1/2 hour.
  2. Let the ice cream soften for 5 minutes. Take the Oreo crust out of the freezer and cover with vanilla ice cream.
  3. Pour hot fudge sauce over ice cream and spread evenly.
  4. Top with the Cool Whip and put in the freezer overnight.
Remove from the freezer 5-10 minutes before serving to make cutting easier. Cover and return to freezer for storage.





Comments

Post a Comment

Popular posts from this blog

Merry Christmas To All and To All a Good Night

Image
"Twas The Night Before Christmas," was written in the early 19th century, and is one of the oldest and most popular Christmas poems. There is a dispute over the author, and the poem has been attributed to both Clement Clarke Moore and Henry Livingston, Jr. over the years. It was first published on December 23, 1823 in the  Troy Sentinel  newspaper in upstate New York. It is also referred to as "A Visit From St. Nicholas" or "The Night Before Christmas." Today I want to share with you the original lyrics to the poem. Hope you will enjoy sharing this with your children and grandchildren. 'Twas the night before Christmas, when all thro' the house, Not a creature was stirring, not even a mouse; The stockings were hung by the chimney with care,  In hopes that St. Nicholas soon would be there; The children were nestled all snug in their beds, While visions of sugar plums danc'd in their heads,  And Mama in her 'kerchief, and I in my cap,  Had jus...
Read more

Floating Free of Time

Image
  "Legends say that Hummingbirds float free of time, carrying our hopes for love, joy and celebration. The Hummingbirds delicate grace reminds us that life is rich, beauty is everywhere, every personal connection has meaning, and that laughter is life's sweetest creation." ~ Unknown A few Hummingbird facts: They are native to the Americas and are among the smallest birds measuring 7.5-13 cm in length. Their name comes from the fact that they flap their wings so fast (about 80 times per second). They can fly right, left, up, down, backwards and even upside down. They can hover by flapping their wings in a figure-8 pattern, and fly at speeds up to 49 mph. They live for 3 to 5 years. Their bright radiant color comes from iridescent coloring like on a soap bubble or prism and are used to attract mates. Out of the more than 300 species, 12 of them summer in North America and winter in tropical areas. Hummingbirds migrate individually and only during the day. Their migration ca...
Read more

Appetizers for a Special Occasion - Sausage-Stuffed Mushrooms

Image
With Christmas less than a week away, here is a great appetizer for your special gathering. I have never been a mushroom lover, but a good friend gave me a container of beautiful large mushrooms. Not wanting to waste them I went looking for a stuffed mushroom recipe. I discovered this one from Taste of Home and gave it a try. They were absolutely delicious! I hope they are as big a hit with your family and friends as they were in my home. Sausage-Stuffed Mushrooms 12 to 15 large fresh mushrooms 2 tablespoons butter, divided 2 tablespoons chopped onions 1 tablespoon lemon juice 1/4 teaspoon dried basil salt and pepper to taste 4 ounces bulk Italian sausage 1 tablespoon chopped fresh parsley 2 tablespoons dry breadcrumbs 2 tablespoons grated Parmesan cheese 1. Remove stems from mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid. 2. In a large skillet, heat 1-1/2 teaspoons butter. Cook stems and onion until tender. Add the l...
Read more