While I’m a fan of virtually any kind of ice cream, there’s a special place in my heart for ice cream cake. Tasty frosting layered with ice cream is just wonderful. Being ever adventurous, I decided to defy the cold temperatures that have arrived and make an OREO Ice Cream Cake with Cool Whip Frosting.
Most of us are familiar with the traditional Cool Whip whipped topping, but this would be the first time I would use Cool Whip Frosting. I found the Cool Whip Frosting in the freezer aisle, next to the regular whipped topping. There were three flavors to choose from – Cream Cheese, Vanilla, and Chocolate. For my ice cream cake, I grabbed a tub of Cool Whip Frosting Vanilla and Cool Whip Frosting Chocolate.
Once I got home, it was time to start assembling the cake. First, I let the Cool Whip Frosting thaw for an hour. Just like the regular Cool Whip, it is frozen and should be thawed before use. Sometimes I may keep the Cool Whip frozen anyways, but I’d need to spread the frosting, so I let it thaw. While it’s thawing, chop up some OREOs into pieces.
Once the frosting is thawed, mix in the OREOs into the Cool Whip Chocolate Frosting to create a frosting mix that looks so good, you’ll need to sneak a taste. Go ahead – I encourage it. It is AWESOME. The frosting itself has a rich chocolate flavor while still being light and airy. Not too sweet, just enough flavor, and good enough to eat with a spoon.
Next, lay down a layer of foil which you’ll use to wrap and store your ice cream cake. Then, put down a layer of the vanilla ice cream sandwiches.
Top that layer with about half of the chocolate frosting/OREO mix. I noticed that the Cool Whip Frosting is much easier to layer and spread than traditional frosting. It wasn’t thick or sticky, but very smooth and easy to work with.
On top of the frosting mix layer, add another layer of ice cream sandwiches, then repeat one more time. Your final cake should be sandwich – frosting – sandwich – frosting – sandwich.
Now, you’re ready to frost the entire ice cream cake with the Cool Whip Frosting Vanilla. I thought this frosting tasted very similar to the original Cool Whip topping flavor, but was a little richer in flavor. Again, very good and something that, admittedly, I’ve “sampled” just “to see what it tastes like.” *cough*
After your cake is frosted, carefully wrap it in foil and put it in the freezer for about 4 hours to let it harden. Once it’s frozen, you’re ready to enjoy this delicious OREO Ice Cream Cake with Cool Whip Frosting!
I was so impressed with the flavor of the Cool Whip Frostings and loved how much easier they were to work with than some of the traditional shelf-stable frostings. They’ll definitely be a great frosting to top any cakes, cupcakes, or other desserts.
OREO Ice Cream Cake with Cool Whip Frosting
- 2 cups Cool Whip Frosting - Chocolate thawed
- 1 tub Cool Whip Frosting - Vanilla thawed
- 8 OREO Cookies chopped
- 12 vanilla ice cream sandwiches
Allow Cool Whip Frosting to thaw for 1 hour.
Mix chocolate Cool Whip Frosting with chopped OREO Cookies.
Arrange 4 ice cream sandwiches, side-by-side, on a 24-inch-long sheet of foil.
Top with half of the Cool Whip Frosting/OREO mix.
Top with remaining ice cream sandwiches.
Frost the top and sides with the Cool Whip Frosting - Vanilla.
Bring up the sides of the foil; double fold top and ends to create a loosely sealed packet.
Freeze for 4 hours or until firm.
Cool Whip Frosting Online
- Discover some Kraft Recipes
- “Like” Cool Whip on Facebook
- Browse the Kraft Cool Whip Frosting Pinterest Board
Disclaimer: I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. #CoolWhipFrosting #CBias #SocialFabric. All opinions are my own.