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Wednesday, March 27, 2013

Snicker Oreo Ice Cream Cake

Easter is coming up this weekend...which might mean an "OUTDOOR Barbecue" or a 
"Family Get together" for many of you...
assuming its going to be beautiful weather, either way, this is a fabulous, fun
and festive recipe for SPRING and SUMMER!! IT will feed a many, because its THICK and very rich (which means no one will want a GIANT piece)...great for a large crowd of HUNGRY people!!

Snicker Oreo Ice Cream Cake
16 ice cream sandwiches
16 oz whipped topping 
2 c. crushed Oreos
1 bag "mini" snickers bars
1 jar caramel sauce
1 jar chocolate "Magic Shell"

In a 9x13 cake pan place 1 layer of ice cream sandwiches. Top with 1/2 the container of whipped topping, Oreo crumbs and 1/2 the snickers, drizzle with caramel sauce. Add another layer of ice cream sandwiches, the remainder of the whipped topping and snickers. Drizzle with caramel and chocolate Magic Shell. COVER if possible, freeze until ready to serve. 


*NOTE: Snicker bars: remove from wrappers, freeze in a zip lock bag AND THEN CRUSH with a rolling pin after they are frozen. This makes it much easier to get smaller pieces instead of CHUNKS.

*NOTE: Oreo's: you want to put these in a zip lock bag OR a food processor and crush until they are very small pieces...NOT crumbs, just no big chunks. IF you have big chunks and then freeze them on your cake, it makes it very hard to chew.

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