Oreo Ice Cream Cake Delight

Ingredients:

For the Crust:

• 38–42 classic Oreo cookies
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 jar (12–14 oz) hot fudge topping
• 1.5 quarts vanilla ice cream, softened
• 1 container (8 oz) whipped topping

Optional Garnish:

• Extra crushed Oreos
• Chocolate drizzle

Instructions:

1. Prepare the Crust:
   Place the Oreos in a food processor and pulse into fine crumbs.
   Add melted butter and mix until fully combined.
   Press the mixture firmly into a 9×13-inch baking dish to form an even crust. Freeze for 10–15 minutes.
2. Add the Fudge Layer:
   Warm the hot fudge just enough to soften (not hot).
   Spread a thin, even layer over the chilled Oreo crust.
   Freeze again for 10 minutes to firm up.
3. Add the Ice Cream Layer:
   Spread softened vanilla ice cream over the fudge layer, smoothing it into an even layer.
   Freeze for 1 hour or until very firm.
4. Add the Whipped Topping:
   Spread whipped topping evenly over the ice cream layer.
   Sprinkle with crushed Oreos if desired.
5. Freeze and Serve:
   Freeze the entire cake for at least 4 hours or overnight for best texture.
   Slice and serve cold.