Ice Cream Cake

Yesterday was my birthday, and it ended up being a pretty good birthday. While we were sitting around waiting for some people, my friend was telling me I should try making this cake that her mom would make her. She started describing what was all in it. I go hey, Ben's Mom makes that for birthday's too! She had also talked about a popcorn cake that I think I may have to try and make myself one time. I've seen different versions of it on the Internet.

We ended up going out for frozen yogurt that night and the sky looked pretty cool.

This cake is so simple to make. It's really easy if you use one of those box containers that ice cream normally comes in and not the big tub. You can cut it into 3 different equal size rectangles so that it fits in a 9 X 13 pan and there's enough left over for the sides where there's still room left. Just pick your favorite type of ice cream, I really wanted birthday cake ice cream since that is my favorite but I settled for moose track ice cream. We usually have mint chocolate chip at the lake.

If you want to make this cake on the lighter side, I'd use low fat or fat free frozen yogurt, reduced fat oreos, no sugar added fudge, and fat free cool whip. Not sure what the calories would be on that though.

Ingredients from Ben's Mom

30 oreo cookies, crushed
½ c melted butter
½ gallon ice cream (any flavor), slightly softened
1 jar hot fudge sauce
2 – 8 oz. containers cool whip, softened

Mix melted butter & oreos.  Press into a 9×13 inch pan. Soften fudge in microwave.  Smooth softened ice cream over cookie mixture.  Smooth fudge sauce over ice cream.  Spread cool whip over the ice cream.  Sprinkle with additional crushed oreos.  Freeze at least 2 hours.  Keep frozen until 15 minutes before serving.