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Oreo Cookie Dessert | Can't Stay Out of the Kitchen | This spectacular #dessert is rich, decadent & so addictive! No one will want only one piece! The bottom layer is crushed #Oreos. Layered with #BlueBell vanilla ice cream, then it has a homemade #fudge & walnut sauce. It's topped with #CoolWhip & more #Oreos. #OreoDessert #ChocolateDessert #IceCreamDessert #FudgeDessert #ValentinesDayDessert #HolidayDessert

Oreo Cookie Dessert

Teresa Ambra
Oreo Cookie Dessert will rock your world! The bottom layer is crushed Oreos. The second layer is Blue Bell Vanilla ice cream. The third layer is a homemade chocolate fudge sauce with walnuts. Then it's topped with Cool Whip and crushed Oreos. This magnificent dessert will wow all your friends and company. It's perfect for Valentine's Day or other holidays. Everyone will be drooling over this mouthwatering, sensational dessert!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 15
Calories 627 kcal

Equipment

  • 1 Rolling Pin to crush Oreos (I usually crush in a zip lock bag)
  • 1 9x13" glass baking dish
  • 1 small mixing bowl
  • 1 wooden spoon
  • 1 medium sauce pan
  • 1 whisk
  • 1 nut chopper if nuts are not previously chopped
  • measuring cups
  • measuring spoons

Ingredients
  

  • 16 oz. pkg. oreos crushed (reserve 1/3 cup for topping)
  • 1/4 cup unsalted butter melted (1/2 stick)
  • 1/2 gallon Blue Bell vanilla ice cream
  • 2 oz. square Bakers Redi-Blend chocolate or sweetened chocolate, melted
  • 1/4 cup unsalted butter melted (1/2 stick)
  • 2/3 cup canned milk (evaporated milk)
  • 2/3 cup granulated sugar
  • 1 cup nuts chopped, (pecans or walnuts)
  • 8 oz. carton cool whip

Instructions
 

  • Reserve 1/3 cup crushed Oreos for topping; set aside.
  • Mix together crushed Oreo cookie and ¼ cup melted butter with a fork.
  • Press into a greased 9x13” glass baking dish.
  • Bake at 350 degrees for 5 minutes.
  • Cool completely! This will probably take about 30 minutes.
  • Cut half gallon of vanilla ice cream into 5/8-inch slices.
  • Spread over the baked but cooled Oreo crumb crust.
  • Cover with plastic wrap and place dessert in freezer while making and cooling the fudge topping.
  • Topping: Place the chocolate square, butter, granulated sugar and canned milk in a small to medium saucepan.
  • Cook and stir until thick, over low heat.
  • This will take approximately 10-15 minutes.
  • Add nuts; stir and cool! (See note below).
  • Pour cooled chocolate sauce over frozen ice cream layer.
  • Cover chocolate sauce with Cool Whip.
  • Sprinkle some of the reserved crushed Oreo cookies over the Cool Whip.
  • Keep frozen.
  • Serve straight from the freezer.

Notes

NOTE: To quick cool the sauce, I placed the hot saucepan in the refrigerator for 30-40 minutes.
 
NOTE: If you don't have canned evaporated milk, you can substitute half-and-half or heavy whipping cream (but not regular milk).
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 627kcalCarbohydrates: 71gProtein: 8gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 72mgSodium: 330mgPotassium: 421mgFiber: 3gSugar: 52gVitamin A: 736IUVitamin C: 1mgCalcium: 194mgIron: 5mg
Keyword chocolate, chocolate dessert, dessert, fudge, ice cream, Oreos, walnuts
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