Texture Play
A mix of crunchy, creamy, smooth, and cold elements that deliver perfect bites every time.
Highly Customizable
Change the ice cream flavor, add toppings, drizzle with caramel — endless possibilities for personalization.
Make-Ahead Friendly
Keep it frozen until you’re ready to slice and serve — ideal for planning ahead.
Full Ingredient List
This recipe serves 12–16 slices depending on size and pan type.
For the Oreo Crust
38–42 classic Oreo cookies (a family-size package minus a handful)
1/2 cup unsalted butter, melted
For the Ice Cream Layer
1.5 quarts (about 1.4 liters) vanilla ice cream, softened slightly at room temperature
(or any other flavor variation you prefer)
For the Chocolate Fudge Layer
1 jar (about 12–14 ounces) hot fudge topping
1 cup heavy cream or half-and-half (optional to thin if needed)
For the Whipped Topping Layer
8–12 ounces whipped topping (store-bought or homemade whipped cream)
For Topping Decoration
8–10 crushed or chopped Oreo cookies
Optional extras: chocolate drizzle, mini chocolate chips, sprinkles, or a dusting of cocoa powder
Equipment Needed
9×13-inch baking dish (or large springform pan for a round cake)
Food processor or large zip bag and rolling pin (for crushing cookies)
Silicone spatula or spoon
Offset spatula for smoothing layers
Plastic wrap for freezing
