Servings: 36 servings or 3 cakes, 12 servings each
  •   Crust
  • 1-1/2 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


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
Calcium 15%DV
Iron 20%DV


  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.

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