assignmentPREPARATION
1
Line a 9X5" loaf pan with parchment paper leaving some paper overhanging the sides of the pan.
2
Remove the ice cream from the freezer to soften for10 minutes before assembling the cake.
3
Add the Oreos to a freezer bag including the cream center and crush with a rolling pin until they are the size of small peas. Alternatively, you can pulse them a few times in a food processor.
4
Add 1½ C of the Oreo mixture into the loaf pan and press to create a crust.
5
Top with Cool Whip and remaining Oreo crumbs. Freeze 4 hours or overnight.