Birthdays are associated with a lot of traditions. There are often gifts, maybe a party, frequently balloons, and always a cake. In my case, my lovely mother always prepared my birthday cake- which was either a cheesecake or a chocolate sheet cake. My younger brother however, year after year insisted on making his own birthday cake, and year after year, this is the cake he chose.
This ice cream sundae icebox cake is a simple recipe, but addictively delicious. You can choose whatever flavor of ice cream you prefer, or even do a few flavors of ice cream! The key to this recipe is preparing the cake in time for it to freeze for an hour or more before serving, however, once prepared it is an excellent dish to serve at parties or for big gatherings. I recently made it for a potluck dinner and made a small Mint chocolate chip version and a brownie batter version using two different flavors of ice cream. They were both delicious! Have fun making this recipe your own! Who knows, it may become a family tradition in your home as well.
- 1 tub of ice cream
- 1 tub of cool whip, thawed
- 1 glass of hot fudge sauce
- 1 container of Shell Miracle Sauce (I prefer Chocolate!)
- 1 package of Oreos
- 1 tsp Crisco
- Remove the filling from 2-3 sleeves of Oreos, discarding the cream. Divide the Oreos into 3-4 groups. Blend each group of Oreos in a blender until thoroughly crushed.
- Rub a thin layer of Crisco on the bottom of a 13 x 9 inch pan. The sides of the pan do not need to be greased, only the bottom. (this helps the oreo crust stick)
- Press the crushed Oreos into the bottom of the pan, evenly distributing.
- Remove the lid on a jar of hot fudge sauce and microwave for 30 seconds. Evenly drizzle the sauce over the oreo crust, trying to cover as much of the oreo layer as possible. Be careful if smoothing out the hot fudge so as not to disturb the loose oreos!
- Place the pan in the freezer for 20 minutes to help solidify the crust and hot fudge layer.
- Remove the pan from the freezer and spread 1 inch – 1.5 inches of your desired ice cream flavor on top of the crust. Use a spatula to press the ice cream into the corners and to smooth it across.
- Drizzle a layer of Shell Miracle Sauce over the ice cream and freeze for another 20 minutes. (Reserve some of the Shell Sauce to drizzle on top of the cool whip!)
- Spread a layer of Cool Whip on top of the frozen Shell chocolate sauce (usually .5 – 1 inch thick). Drizzle with the remaining Shell sauce.
- Freeze for at least an hour before serving. Store covered and in the freezer until ready to serve. Enjoy!
Notes and Tips!:
- Yield: One 13 x 9 inch pank
- This dish will keep for several days! Store it either in a Tupperware, or in the 13 x 9 inch pan, covered with aluminum foil or saran wrap.
- Feel free to decorate/ add to this simple recipe in any way you like. Below is a photo of the version my brother makes- can there ever be too many oreos?
- Source: A Rented Kitchen family tradition