Recipe: No Bake Oreo Ice Cream Cake
Summer is here and that means it’s ICE CREAM SEASON! (In my house, that’s year round, honestly, haha!) Skip buying a $30 ice cream cake for family gatherings and parties and make this super simple and inexpensive No Bake Oreo Ice Cream Cake instead!
Ingredients:
- 1 pkg of Jello Chocolate Instant Pudding (dry powder mix)
- 1/2 cup hot fudge ice cream topping (warmed up)
- 1 tub or 8 oz Cool Whip Whipped Topping, thawed
- 16 Oreo Cookies, chopped (about 2 cups)
- 12 ice cream sandwiches (chocolate, vanilla, mint, etc.)
- Also: Foil, whisk, baking spatula
Note: Brand name is irrelevant for the recipe. You can use any equivalent brand or store brand and will have the same delicious result.
Directions:
- In a medium bow, whisk the warmed fudge topping with 1 cup of whipped cream until well blended.
- Add the dry pudding mix, stir for a full 2 minutes. Add 1 cup of chopped cookies and stir until the cookies are fully mixed throughout the “frosting”.
- On a 24″ piece of foil, place 4 ice cream sandwiches side by side. Cover with half of the mixture. Add 4 more sandwiches, then add the rest of mixture.
- Add the last 4 ice cream sandwiches, frost with the rest of the plain whipped cream. With the remainder of cookie pieces, cover top and side of the cake, and press into the whipped cream. If you’d like to decorate, stick full Oreos into the top of the square cake shape..
- Wrap the cake very loosely with foil and freeze for 4 hours before serving.
Instead of Oreos, you could use other goodies such as Andes mints, raspberries, bananas, strawberries, chocolate chips, crushed butterfingers or M&Ms, and you can use real whipped cream.
Recipe: Teddy Bear Beach Bums “Dirt” Cups
We all loved dirt cake growing up, the one with crushed Oreos and gummy worms, but here is a summertime change to the usual dirt cake that everyone will love!
All you have to do is using clear plastic cups, put use blue pudding or jello on the bottom half of the cup. Top the blue dessert with crushed vanilla cookies or vanilla Oreos ( looks like sand). Add sour tape candy cut into strips (the picture shows Airhead Extremes Sour Belts) with a Teddy Graham lying on top enjoying the sunshine. Add a cocktail umbrella and enjoy!
Copycat Homemade Key Lime Pie LARABAR
If you have never heard of LARABARs, you are missing out. They are so natural and made only with nuts and fruit – that’s it! BUT they are quite expensive at nearly $2 per bar. My whole family loves them, and if we eat them every day, then we will be spending over $300/month. I found this amazing copycat homemade version of the key lime pie LARABAR on SparkRecipes and it’s simple!
Ingredients:
- 3/4 cups cashews
- 3/4 cups almonds
- 1 1/2 cups soft dates, soaked and drained
- zest of 1 lime
- juice of 2 limes
- 3/4 cup shredded unsweetened coconut
- 1 tsp vanilla
- 1 tbsp coconut oil, optional
Directions:
- Process cashews, almonds, and dates in food processor until finely ground and combined. Add in remaining ingredients, except oil, and puree until it starts to stick together. (When you pinch it it should stick together – if it doesn’t you may want to add the oil in.).
- Press into a glass dish (about a 9″ pie plate or square should work), sprinkle with some more coconut, and refrigerate for an hour or so to let flavors work together and to firm up.
Cut into bar shapes/pie slices (depending on what pan you used) and serve! - To store, separate bars with small pieces of parchment paper and store in a large container. The bars can be stored in the fridge for up to two weeks or in the freezer for longer.
Leftover Easter Candy Bark
If you’re anything like me, you have Easter candy coming out your ears right now and are finding yourself eating it all the time. Yes, I know you’re sneaking it just like I am! Instead of sneaking handfuls of candy, make this fun candy bark! Bring it to work or to someone else’s house and really get rid of the candy! :)
Ingredients:
- 26 ounces white chocolate (or white chocolate melts)
- 8 Peeps, chopped or cut into 1/8ths
- 1 cup Easter candies (M&Ms, Reese’s Pieces, etc.), crushed
Directions:
- Line a baking sheet with foil, shiny-side up; smooth out the creases.
- Crush the candies by placing them in a resealable bag and gently rolling a mug or rolling pin over the bag. It’s fine if some of the candies are left whole.
- Create a double boiler by putting a glass or metal bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Add the chocolate and stir until melted and smooth. Do not overheat the chocolate or it will seize. NOTE: You can also microwave in 30 second increments, stirring between. This will be the way you do it with the white chocolate melts.
- Remove the bowl from the pan and wipe the condensation from the bottom. Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the chopped Peeps and crushed candies into the chocolate, arranging them so each bite has a mix of flavors, colors and textures. Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces.
- Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Recipe: Easy Easter Marshmallow Bark
Isn’t this the cutest thing you’ve ever seen? You won’t believe how easy it is to make either. Butter, with a side of Bread is an awesome blog with a ton of easy to make and delicious recipes. You NEED to check her out over there. It also has the visual tutorial of how she made this marshmallow bark.