Samoa Cookie Ice Cream Cake

INGREDIENTS

For The Crust

1 Box Oreos, filling removed

6 tbsp Unsalted butter

For The Filling

1 pk (8oz) Cream cheese

1/2 C Sugar

2 tbsp Caramel sauce

2 tbsp Milk

1 box Samoa cookies, chopped

1/2 C Shredded coconut

1 Container (8oz) Cool Whip

For The Topping

6 Samoa cookies

1/4 C Shredded coconut

Caramel sauce for drizzling (optional)

Hot fudge sauce for drizzling (optional)

INSTRUCTIONS

For The Crust

Prepare the crust by removing the filling from the Oreo cookies with a knife. Put the cookie portion in a food processor. Blend the cookies into a fine crumb.

In a microwave-safe bowl, melt 6 tablespoons of butter. Pour melted butter over cookie crumbs and mix with a spoon to coat the crumbs.

Line the bottom of the spring form pan with parchment paper, and press the cookies into the bottom of the pan. Use your fingers to gently press some of the cookie against the sides to form the outside edge.

For The Filling

Whip cream cheese in a mixing bowl for a few minutes until light and fluffy. Add sugar and continue to beat until sugar is dissolved into cream cheese.

Add milk and caramel sauce and mix into cream cheese until well blended.

Cut up a box of cookies into small pieces, about the size of a dime. If you don’t have a second box, reserve 6 full cookies for the top of the cake. Add cookies and shredded coconut to the cream cheese mix and fold into mixture.

Add Cool Whip and blend all ingredients until well mixed. Pour mixture into spring form pan. Spread evenly with a spatula.

Put ice cream cake in the freezer for several hours. I froze mine overnight.

When ready to serve, remove from freezer. Cover with additional coconut and cookie pieces. Drizzle with caramel and hot fudge sauce if desired.