Cinder Cake
Submitted by oneeagle
No-bake frozen Oreo ice cream cake layered with vanilla ice cream, whipped topping, pecans, and chocolate syrup. Make it ahead and slice straight from the freezer.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
3 hrsSix ingredients. Zero oven time. One incredibly rich frozen dessert that gets better the longer it sits in the freezer.
Crushed Oreos mixed with melted butter form a dark, crumbly base, then a full gallon of vanilla ice cream goes on top followed by whipped topping, crunchy pecans, and a generous drizzle of chocolate syrup.
The whole thing freezes into a layered ice cream cake you can slice into neat squares.
Make it two days before you need it and just pull it out when dessert time hits.
Pro Tips
- Soften the ice cream just enough to spread, but don’t let it melt. A slightly firm spread keeps the layers distinct.
- Reserve that ¾ cup of crushed Oreos for the top. It gives the finished cake a satisfying crunch against the creamy layers.
- Cover tightly with foil only after the cake starts to firm up, so the topping doesn’t stick.
- Cut with a knife dipped in hot water for clean slices.
Ingredients
Directions
Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
Mix crushed cookies with melted butter.
Measure ¾ cup and set aside.
Press remaining cookie mixture evenly into an ungreased 9- by-13-inch pan, to form the bottom layer of the cake.
Spread softened ice cream over cookie layer.
Spread whipped topping over ice cream.
Sprinkle pecans over whipped topping.
Drizzle chocolate syrup over all.
Sprinkle reserved ¾ cup cookie mixture over syrup.
Freeze.
After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil.
For best texture, assemble and freeze cake 2 days in advance.
To serve, simply cut into squares and enjoy.
This is very rich, so large pieces aren’t needed when serving.
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