Ingredients
– 18 Oreo cookies
– 2 tablespoons melted butter
– 1 cup hot fudge sauce
– 3 cups vanilla ice cream, softened (half of a 1.5-quart tub)
– 1 cup raspberry sherbet, softened (half a pint)
– 2 cups frozen raspberries, thawed and drained
– 2 cups whipped topping (from an 8 oz tub)
Instructions
1-Crush 18 cookies into fine crumbs, reserving 2 tablespoons for topping. Mix remaining crumbs with 2 tablespoons melted butter and press into the bottom of a square dish. Chill in freezer.
2-Spread 1 cup hot fudge sauce evenly over the crust. Warm fudge if needed for easier spreading. Freeze to set.
3-Spread 3 cups softened vanilla ice cream over the fudge layer, then dollop 1 cup softened raspberry sherbet over the ice cream and swirl gently to combine.
4-Sprinkle 2 cups thawed and drained raspberries on top, then spread 2 cups whipped topping over the raspberries.
5-Garnish with the reserved 2 tablespoons of cookie crumbs. Cover with plastic wrap and freeze for at least 6 hours or overnight until solid.
6-Before serving, let the slice soften slightly or run a knife under warm water to cut easily.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽 Line the pan with foil or parchment paper for easy removal.
🍫 Vanilla ice cream can be swapped for chocolate ice cream for variety.
❄️ Wrap well before freezing to prevent freezer burn and maintain freshness.
- Prep Time: 30 minutes
- Freezing Time: 6 hours
- Category: Dessert
- Method: Freezing, Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg