An easy Neapolitan ice cream cake with creamy layers of chocolate, vanilla and strawberry ice cream and fudgy crushed Oreos! It will remind you for a Dairy Queen or Carvel ice cream cake.
In a medium bowl, combine crushed Oreos and hot fudge and stir to combine.
14.2 ounces Oreo cookies, 12.8 ounces hot fudge topping
Remove your prepared pan from the freezer and begin adding your layers with a spatula. You can start with whichever flavor you want, but the order will be:- Ice cream #1- Fudgy Oreo mixture- Ice cream #2- Ice cream #3
Place back in the freezer and let set an firm back up for at least 1 hour.
Remove from freezer and remove from springform pan. Move the cake onto whatever serving platter you'd like to use, and then "frost" with your thawed Cool Whip. Optionally, you can place some of the Cool Whip into a pastry bag fitted with a piping tip and add a decorate border to the top and/or bottom of your cake.
16 ounces Cool Whip
Garnish with sprinkles, then place back into the freezer until ready to slice and serve. Enjoy!
Assorted sprinkles and sliced strawberries
Video
Notes
Tip for Serving
Run your knife until hot water before you make each slice, wiping with a wet cloth between each slice. This will make cutting the cake much easier.