Ok I have two confessions to make while writing this recipe post. The first: I'm not the best wife in the world. I know, big shocker right?! Well, we all can't be perfect haha! No seriously, Paul has asked me pretty much every single year of our married life (2007, you do the math) to have ice cream cake for his birthday.
And you know what, I get an A for effort. Each year I put it on the grocery list, usually clip a coupon from Carvel or Baskin Robbins, and head to the store only to just about DIE from sticker shock. Those jiggers are expensive!! Expensive and small. Please don't tell me you buy those things because I just might have to stop being your friend. Just kidding. Though I may invite you over for a piece of this cake. :)
I then proceed to shake my head and pass the ice cream cake case vowing to find some amazing peanut butter recipe to make for him (his other dessert obsession), this year it was Peanut Butter Cup Cheesecake. Absolutely delicious, but you know what? It wasn't ice cream cake.
So after making this cake - I will never have that problem again! Ready for the second confession? This technically isn't an ice cream cake. But I'm telling you, take one bite and you would never know - I swear. The best part of this cake is that because it technically has no ice cream, it absolutely WILL NOT melt in a puddle on the platter or plate. And I have pictures to prove it! :D
{Melt Proof} Oreo Ice Cream Cake
adapted from Kraft Food & Family magazine
16 Oreos, crushed
4 squares semi sweet chocolate
8 oz cream cheese, softened
1/4 cup sugar
1 container (8 oz) Cool Whip, thawed
Line a loaf pan with foil. Sprinkle half of the crushed Oreos in the bottom of the loaf pan. In a medium bowl, microwave the squares of semi sweet chocolate for 1 minute, stir to melt chocolate completely, and set aside. In a second bowl, beat cream cheese and sugar with a hand mixer until fluffy. Gently stir in Cool Whip. Remove 1 1/2 cups of Cool Whip mixture and place in bowl with melted chocolate. Gently stir to incorporate chocolate. Using the back of a wooden spoon, spread remaining Cool Whip mixture over Oreo crumbs in pan. Press the rest of the crushed Oreos into this layer. Finally, spread chocolate mixture over the crushed Oreos. Cover and freeze until firm, about 3 hours. When ready to serve, invert cake onto a platter and peel off foil. Allow cake to stand about 5 minutes, slice and serve.
Alright, as promised - here is my picture of the original slice 20 minutes later...
Can you believe that?? No melting, though I definitely prefer eating this as cold as possible. The perfect summer treat!
Some more fun summer treats from Mostly Homemade Mom:
Homemade Icees
Sweet Strawberry Cobbler
Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email.
{linking up!}