Mini Ice Cream Cakes Made with OREO Cookies
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  • 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


  • 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.
  • 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.
  • Roll  side of each ice cream cake in 2 Tbsp. sprinkles. Place in tightly covered container until ready to serve.

Recipe Tips

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


Nutritional Information PerServing
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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