Oreo Puddle

INGREDIENTS

1 regular package of Oreos
1 half-gallon ice cream (she used
natural Vanilla Bean flavour ),
softened
1 cup hot fudge ( dr dr oetker ready
made syrup )
Caramel sauce for garnish ( Mrs.
Richardson’s
springform pan so u could make it more
cake-like.

METHOD

First, use a food processor to finely
grind 16 oreos (filling included). its
pressed into the bottom of the
springform pan.
Next, spread half of the ice cream
over the crumb base. I think the best
way to do this is to dollop the ice
cream over as much of the surface as
possible, and then gently smooth it.
That way, you’ll avoid spreading the
crumb base all over as well.

coarsely crush12 Oreos in a large
plastic bag and then sprinkled that
over the first layer of ice cream.
drizzle the cup of hot fudge over the
top of the Oreos and gently spread it
with a spatula to form an Oreo-fudge
center. Then, top everything with the
rest of the ice cream, again dolloping
and spreading gently.

put the springform pan on a baking
sheet, covered it with foil, and let
the cake set in the freezer until
firm, about 2 hours. Then, run a hot
knife around the outside of the cake
and released the side of the pan.
(just left the base underneath –
wasn’t going to attempt a platter
transfer with a loose crumb crust.)
coarsely crush 10 more Oreos and then
press the pieces into the outside of
the cake.

ISLAMIC COOKING RECIPES

WOULD YOU LIKE TO ?

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