INGREDIENTS

Servings: 36 servings or 3 cakes, 12 servings each
  •   Crust
  • 1-2/5 lb. OREO Base Cake
  • 6 oz. dry roasted peanuts, finely chopped
  • 8-1/4 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 FACTS

Nutritional facts are based on a single serving
Calories 590
Total fat 32g
Saturated fat 15g
Trans fat 0.5g
Cholesterol 60mg
Sodium 370mg
Carbohydrate 66g
Dietary fiber 3g
Sugars 42g
Protein 9g
Vitamin A 15%DV
Vitamin C 0%DV
Calcium 15%DV
Iron 20%DV

DIRECTIONS

  1. 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.
  2. Filling:  Combine ice cream, marshmallows and OREO 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.
  3. 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.
  4. Substitute

    Prepare as directed, using vanilla ice cream.

0 Ratings
You have already rated

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.