This year we wanted to experiment a little with dessert – and came up with this strawberry chocolate delight.
You may recognize it as being very similar the Chocolate Ice Cream Cake I shared last summer. We just changed out the ice cream and modified the filling a bit.
(And yes – the modified filling was what we were experimenting with during the infamous Double Fail Brownie incident!)
It was a huge hit!
And it was so easy to assemble that high school boys did it! We made an assembly line in the church kitchen and things went pretty fast.
We did use three different brands of strawberry ice cream – since we were buying in bulk and none of our small town stores had enough of one kind. It was interesting to note that each brand had a different pink coloring. Blue Bunny was my personal favorite – both for coloring and flavoring!
Chocolate Strawberry Ice Cream Cake
1 bag (1 – 1/2 cups) crushed Oreo cookies
1/4 cup melted butter
6 cups strawberry ice cream (divided) – about one carton
3 ounces softened cream cheese
3/4 cup powdered sugar
4 ounces Cool Whip
Carefully line a bread pan with aluminum foil.
Mix together the crushed Oreo’s and melted butter. Press half of the mixture into the bottom of the foil lined bread pan. Freeze for 15 minutes.
Open the carton of ice cream on the side and cut it in half with a sharp knife.
Cut one half of the ice cream into thirds and lay them side by side on top of the Oreo crust. smooth the top, filling in the cracks. Freeze until solid – about 1 hour. (Put the other half of ice cream back in the freezer.)
Whip the cream cheese and powdered sugar until it is creamy. Fold in the Cool Whip. Spread on top of the ice cream layer and freeze one hour.
Take the remaining half carton of ice cream and cut it into thirds and lay them side by side on top of the cream cheese layer. (This may look like it won’t fit – squeeze what you can in, and eat the rest with a spoon!) Freeze one hour.
Spread the remaining Oreo Cookie crumbs on the top and freeze.
To serve, flip the pan on to a serving platter and remove the pan. Carefully pull back the foil and slice with a serrated knife into 8-10 slices.