This decadent frozen dessert takes ice cream to a new level, and it couldn’t be easier since the preparation time is only 15 minutes. I brought it along to a summer barbeque, and it disappeared before my eyes! One bite reminds me of my favorite frozen caramel coffee drink at the coffee shop. Drink your coffee and eat it too!
Ingredients
Crust
- 28 Oreos, crushed into crumbs
- 5 tbsp butter, melted
Filling
- 8 oz container Cool Whip, thawed
- 1 quart coffee ice cream, softened
- 0.33 cup (45 g) chopped pecans
- 0.33 cup (60 g) semi-sweet chocolate chips
- 0.33 cup (75 ml) caramel ice cream topping sauce
How to Make It
-
Make the crust
- Combine the crushed Oreos and melted butter in a medium bowl. Press the mixture evenly into the bottom and up the sides of a 9 in spring form pan. Set aside. Make the filling
- In a large bowl, stir the frozen whipped topping and ice cream together until softened and combined evenly. Spoon the mixture into the prepared crust. Cover and freeze for about 6 hours or until firm.
- Before serving, allow to sit at room temperature for 10 minutes. Top with pecans and chocolate chips. Drizzle with caramel sauce.
