• 24 each OREO Cookies
  • 4-1/2 lb. vanilla ice cream, softened, divided
  • 6 oz. OREO Medium Cookie Pieces
  • 9-3/5 oz. multi-colored sprinkles


  1. Place  12 (4x1-1/2-inch) ring molds in parchment paper-lined sheet pan. Place 1 OREO Cookie in center of each mold; cover with 3 oz. ice cream, spreading ice cream to completely cover paper in bottom of each mold.
  2. Spoon  2 Tbsp. OREO Pieces onto center of each ice cream layer; cover with second layer of 3 oz. ice cream. Press remaining OREO Cookies into center of each ice cream cake. Carefully remove rings. Freeze cakes 2 hours or until firm.
  3. Roll  side of each ice cream cake in 2 Tbsp. sprinkles. Place in tightly covered container until ready to serve.
  4. Substitute

    Substitute chocolate ice cream for the bottom layer of vanilla ice cream.


Nutritional facts are based on a single serving
Calories 620
Total fat 26g
Saturated fat 14g
Trans fat 0.5g
Cholesterol 75mg
Sodium 310mg
Carbohydrate 89g
Dietary fiber 2g
Sugars 67g
Protein 7g
Vitamin A 15%DV
Vitamin C 0%DV
Calcium 25%DV
Iron 8%DV


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