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Nutrition Facts

Serving Size 1 (70g)

Recipe makes 16 servings

Calories 117
Calories from Fat 49 (42%)
Amount Per Serving %DV
Total Fat 5.5g 8%
Saturated Fat 2.7g 13%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.4g
Cholesterol 15mg 5%
Sodium 65mg 2%
Potassium 115mg 3%
Total Carbohydrate 16.2g 5%
Dietary Fiber 1.7g 6%
Sugars 11.6g
Protein 1.9g 3%

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Oreo Layered Ice Cream Squares

Recipe #396592 | 10 min | 10 min prep | add private note

By: Chef mariajane
Oct 27, 2009

Such an easy and delicious dessert to make for a night when you just don't have the time to spend on baking - I know you will make it more and more once you have tried it, and there are so many variations of it, I tried it with blackberries and blackberry cheesecake ice cream - YUMM-O!!

SERVES 16 (change servings and units)

Ingredients

Directions

  1. 1
    Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Spread cookie crumbs evenly onto bottom of prepared pan.
  2. 2
    Top with icecream; spread gently to form even layer in pan. Spoon raspberries over ice cream; cover.
  3. 3
    Freeze at least 3 hours, or overnight. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly, Remove from dessert pan, using foil handles. Cut dessert into squares to serve. Garnish with fresh raspberries. Store any leftover dessert in freezer.
  4. 4
    EASY CLEANUP: to easily crush the cookies with little mess, place cookies in resealable plasic bag. Seal bag, removing all air. Crush cookies with rollling pin or wooden spoon.

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