Oreo Ice Cream Trifle
Ah, America. There are so many delicious flavors that represent thee. But few can compare to the delicious, simple snack of a good ole Oreo. I love Oreos. But I know someone who loves them even more than me… my sweet Hubby. (And believe it or not, my Father-in-Law loves them even more than his son!) Every year we’ve been married and even for a few years before, I make my David the most delicious, decadent dessert. It’s based off of several recipes, really. A dear lady from my home church would make it every summer as a special treat while we were on mission trips in Charleston, SC. Also, my precious Mother-in-Law made a version for David’s birthday before I came along. It’s just wonderful. I’ve taken the best parts of both recipes and made them into my own lil rendition of this fantastic treat. Let me tell you, it’s just perfect on a hot summer day! Whether you have a special someone you’re celebrating during the dog days of summer, or are having a Memorial Day, 4th of July, or Labor Day picnic, this is sure to please your crowd! And the best part is that it will last several weeks in your freezer for you to nibble off of!
1 to 1 ½ Package Oreo cookies
1/3 c. butter
1 box of ice cream sandwiches
1/2 gallon softened ice cream
1 jar fudge topping or about 12 oz Hershey’s syrup
1 container Cool Whip
Save 8-10 Oreos for the topping. Crush remaining Oreo cookies and mix with 1/3 cup of butter. I prefer to use a trifle dish or deep bowl and create several layers following these steps, but you can also use a 13″x9″ pan with less layers. Line dish with ice cream sandwiches. Spread cookie mixture on top of sandwiches. Spread softened ice cream on top of cookie mixture. Pour part of fudge or chocolate syrup on top. Place a layer of ice cream sandwiches on top of this layer. Spread another layer of ice cream on top. Add another layer of crushed Oreo mixture. Pour remaining fudge or chocolate syrup and spread. Let Cool Whip thaw and spread over top. Sprinkle top of dessert with crushed or whole Oreos if desired and freeze. Thaw for 5-10 minutes before serving.
Yields: 10-12 Servings
Recipe Source: My Mother-in-Law, Kelli Blankenship, and Myself!