Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Frozen Yogurt | 170g plain Greek | 100 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Peppermint | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 Oreo cookies
- 1 tbs milk
- 9 ice cream sandwiches
- 1 pint mint chocolate chip ice cream
- 1 pint vanilla frozen yogurt
- 1 pint strawberry ice cream
- 8 oz container frozen whipped topping, thawed
Directions
Coat bottom and side of 9 inch springform pan with cooking spray. Line side of pan with waxed paper. Finely crush 12 cookies in a food processor. Add milk, pulse until mixture holds together. Set aside.
Unwrap 4 ice cream sandwiches, cut in quarters. Stack strips of sandwiches on end, packing them snugly together around wax paper lined pan. Repeat with remaining sandwiches to form a stand up edge. Spoon cookie crumbs into center of pan, press over bottom. Freeze 1 hour.
Remove ice cream and yogurt from freezer and let soften 15 min. Transfer mint ice cream to a bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, the top with vanilla and strawberry, spreading all layers level.
Top with whipped topping, swirling top decoratively. Crush remaining cookies and sprinkle over cake. Return to freezer, freeze overnight.
TO SERVE---Remove side of pan, then wax paper. Cut into wedges.
MAKES 12 SERVINGS.