Perfect for a hot summer’s day. Nothing quite hits the spot like ice cream.
Original recipe makes 1 -9×13 inch cake
Ingredients
1 gallon vanilla ice cream
1 (20 ounce) package chocolate sandwich cookies with creme filling
1 (12 ounce) container frozen whipped topping, thawed
Directions
- Soften ice cream. Crush cookies by placing them in a large zip lock bag and rolling over them with a rolling pin. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9×13 inch glass pan. Freeze for 2 hours then serve.
Nutrition
Calories: 330 kcal
Carbohydrates: 40.7 g
Cholesterol: 39 mg
Fat: 17.7 g
Fiber: 1.3 g
Protein: 4.5 g
Sodium: 187 mg
