This crunchy, creamy treat is the ultimate freezer dessert. Whip it up and serve to company—or the neighborhood kids!
—Debbie Walsh, Madison, WI
Prep: 25 min. + freezing Makes: 8 servings
10 Oreo cookies, crushed
3 Tbsp. butter, melted
14 whole Oreo cookies
1/2 gallon white chocolate raspberry truffle ice cream, softened and divided
1/2 cup prepared fudge topping, divided
Fresh raspberries, optional
1. In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around the edges, pressing lightly into crust. Freeze until set, about 1 hour.
2. For filling, spread half of the ice cream over the crushed cookies. Drizzle with 1/4 cup of the fudge topping. Freeze until set, about 1 hour. Spread the remaining ice cream on top. Drizzle with the remaining fudge topping. Freeze several hours or overnight.
3. Garnish with fresh raspberries if desired. Let stand at room temperature for 15 minutes before cutting.
1 piece: 763 cal., 45g fat (24g sat. fat), 201mg chol., 448mg sod., 81g carb. (62g sugars, 3g fiber), 11g pro.