Easy Ice Cream Cake

Ingredients:
1/2 cup fudge ice cream topping, warmed
1 cup cool whip, thawed
1 small pkg instant chocolate pudding
1/4 cup milk (optional)
8 Oreo cookies
12 Ice Cream Sandwiches
1 large tub cool whip
crushed oreos (for garnishing)

Directions:
In a medium bowl pour the fudge topping and 1 cup cool whip and stir with a wire whisk till well blended. Add the pudding mix and whisk again till well blended. If it is too thick to stir, add the 1/4 cup milk and blend again. (Keep adding milk until its a good spreadable consistency).

Chop the 8 oreo cookies into small pieces and add to the pudding mix. Stir till blended.

Line a cooke sheet with tin foil (being generous with the foil because you will need it to cover the cake while freezing. Lay 4 ice cream sandwiches flat across. Top with 1/2 of the pudding mix. Lay 4 more sandwiches on top of that and spread with the remaining pudding mix. Top that with the remaining 4 ice cream sandwiches. Frost the top and sides of the cake with cool whip. Bring up the foil around the sides and top of the cake and double fold the foil edges to loosely seal the cake. (Dont worry about messing up your frosting job because it turns out fine after its been frozen). Freeze at least 4 hours before serving. Just before serving, garnish cake with oreo crumbs.

Difficulty: Easy
Time to Make: about 30 minutes prep time plus 4 hours freezing time.
Recipe Origin: kraftfoods.com