Funfetti® OREO® Ice Cream Cake
1 box Pillsbury™ Funfetti® Vanilla Premium Cake Mix with OREO® Cookie Pieces
½ cup oil
1 cup water
25 OREO® Cookies, divided
1 container (1.5 quarts) vanilla ice cream
1 tub nondairy whipped topping
Preheat oven to 350°F.
Coat a 9-inch springform pan with nonstick cooking spray and place on a cookie sheet.
Beat cake mix, water, oil and eggs in large bowl with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
Fill the springform pan with cake batter. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing the sides of the pan and placing on wire rack to cool completely.
Trim the dome off of the top of the cake so that it is flat. Reattach the sides of the pan.
Arrange Oreos standing up in a ring around the side of the pan. Spread hot fudge topping evenly over cake. Place to freezer for 30 minutes to firm up. Take the ice cream out of the freezer to soften during this time.
Spread softened ice cream into the pan all the way to the edges. Return to freezer for at least 4 hours to firm up.
Crush remaining Oreos and cover top of cake, leaving a clean 2 inch border all the way around. Pipe nondairy whipped topping on the clean edge. Serve immediately or return to freezer until ready to slice.
Serving Size (1 slice), Calories 470 (Calories from Fat 0), Total Fat 21g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 45mg, Sodium 370mg, Total Carbohydrate 68g (Dietary Fiber 1g, Sugars 44g, Includes 14g Added Sugars), Protein 4g, Potassium 113mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 121mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.