Supreme Ice Cream Cake with OREO®

Yield:

50 servings

Ingredients

Ingredients	Weights	Measures
OREO Base Cake	2 lb. + 8 oz. 8 oz.	2-1/2 qt. 2 cups
butter, melted	1 lb. + 4 oz. 3 oz.	1-2/3 cups 1/3 cup
Vanilla ice cream, softened	20 lb. 4 lb.	2-1/2 gal. 1/2 gal.
OREO Pieces-Medium, divided	2 lb. + 8 oz. 7-1/2 oz.	2-1/2 qt. 2 cups

Directions

MIX base cake and butter; press firmly onto bottoms of 5 (9-inch) springform pans (or 1 pan for trial recipe). Freeze 30 minutes.

SPREAD 1 quart of the ice cream over each crust; top with 1 cup of the OREO Pieces. Cover with layers of remaining ice cream and OREO Pieces. Freeze several hours or overnight until firm.

CUT into wedges to serve. Garnish with whipped topping and maraschino cherries, if desired.

Kraft Kitchens Tips

TIP

Desserts can be made in OREO Pie Crusts instead of springform pans. Prepare as directed, using 2 OREO Pie Crusts for each springform pan called for in recipe.

Substitute any other flavor ice cream for vanilla ice cream.

K:25505v01:97455

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