Rocky Road Ice Cream Cake made with OREO Base Cake and Cookie Pieces

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Ingredients

  •   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

Instructions

  • 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.
  • 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.
  • 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.

Recipe Tips

SubstitutePrepare as directed, using vanilla ice cream.

97477

Nutritional Information PerServing
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

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