A few weeks ago, when it was still so brutally hot outside, we had friends over for dinner. I decided to make something cool and refreshing for dessert and this ice cream cake was such a perfect way to wrap up the evening!
INGREDIENTS
Crust:
1 package of Oreo cookies (approximately 22 cookies)
6 tablespoons butter, melted
Filling:
1 8-ounce package of cream cheese, softened
1 small box of instant vanilla pudding
2 cups milk
1 cup fresh sweet cherries, chopped
1 pint of cherry ice cream, softened
fresh cherries (for garnish)
DIRECTIONS
In a food processor (or you can smash them by hand) reduce cookies to a fine crumbly state. Add melted butter. Stir to combine, then press into the bottom of a 9-inch spring form pan. Set in the refrigerator to chill while you mix the filling.
In a small mixing bowl, blend pudding and milk. In a large mixing bowl, beat cream cheese until smooth, then blend in pudding. When combined, mix in the softened ice cream and chopped cherries. Pour filling over crust and freeze for several hours (at least four) or over night.
When ready to serve, let set out of freezer for about ten minutes to soften, slice, and serve with a garnish of whipped cream and a few fresh cherries.
We added fudge sauce on top, just for fun!
Shanna HatfieldSignup for my newsletter and follow me on social
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