• 1 qt. vanilla ice cream, softened
  • 7-1/2 oz. OREO Medium Cookie Pieces, divided
  • 2 oz. heavy cream
  • 2 oz. salted caramel sauce
  • 1-1/2 oz. salted caramels, cut in half diagonally


Nutritional facts are based on a single serving
Calories 1370
Total fat 70g
Saturated fat 37g
Trans fat 0.5g
Cholesterol 185mg
Sodium 900mg
Carbohydrate 170g
Dietary fiber 5g
Sugars 116g
Protein 15g
Vitamin A 35%DV
Vitamin C 2%DV
Calcium 45%DV
Iron 30%DV


  1. Combine  ice cream and 6 oz. OREO Pieces. Freeze at least 2 hours or until firm.
  2. Whip  cream to stiff peaks. Spoon into pastry bag fitted with star tip. Refrigerate until ready to use.
  3. When  ready to serve, use #16 scoop to portion 4 scoops ice cream mixture into large serving bowl. (Freeze remaining ice cream for future use.) Drizzle with salted caramel sauce. Top with remaining OREO Pieces, salted caramels and whipped cream.
  4. Serving Suggestion:

    This giant ice cream sundae is made for sharing!


    Prepare using chocolate ice cream.

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