Servings: 48 servings
  • 12 oz. OREO Base Cake
  • 4 oz. unsalted butter, melted
  • 10 oz. coconut, shredded sweetened, toasted
  • 12 oz. OREO Medium Cookie Pieces
  • 1-3/4 lb. sweetened condensed milk
  • 1-1/2 lb. seedless raspberry preserves
  • 3 oz. pecans, chopped
  • 12 oz. white baking chocolate, melted
  • 144 each vanilla ice cream 3 each (#60scoop) per serving
  • 3 lb. chocolate syrup


Nutritional facts are based on a single serving
Calories 360
Total fat 14g
Saturated fat 8g
Trans fat 0g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 54g
Dietary fiber 2g
Sugars 40g
Protein 4g
Calcium 8%DV
Iron 8%DV


  1. Mix  base cake and butter; press firmly onto bottom of full hotel pan. Sprinkle with coconut and OREO Pieces.
  2. Pour  sweetened condensed milk evenly over ingredients in pan.
  3. Bake  in 350°F-conventional oven for 20 to 25 minutes or until lightly browned. Cool completely.
  4. Spread  with preserves; sprinkle with pecans. Drizzle with white chocolate. Cool completely. Cut into 48 bars.
  5. For  each serving: Cut 1 bar diagonally in half. Arrange on side of dessert plate; place 3 scoops of ice cream on other side of plate. Drizzle with 1 Tbsp. chocolate topping.
  6. TIP

    Bars can be baked up to 1 month in advance. Prepare as directed but do not cut into bars. Cool completely. Wrap tightly; freeze. Thaw in cooler when ready to serve. Cut into bars and assemble desserts as directed.

    Prepare as directed, substituting semi-sweet baking chocolate for the white chocolate.

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