Oreo Cream Fudge Cake


  • 30 Oreos (crushed in a ziploc bag)
  • 1/2 gallon Vanilla Ice Cream
  • 1/2 cup melted butter
  • 2 oz semi-sweet chocolate
  • 2/3 cup sugar
  • 4oz of evaporated milk
  • 1 tsp vanilla extract


I couldn’t decide on a short title so I just put the best parts of this recipe up there.

Step 1

Crush Oreos in a ziploc bag, mix with 1/4 cup melted butter and press firmly into a 9 by 13″ pan.

Step 2

Spread above with 1/2 gallon soft vanilla ice cream.

Step 3

Freeze until firm.

Step 4

While that is in the freezer make the chocolate topping: Melt 2 oz. semi-sweet chocolate (I use Ghiradelli) and 1/4 cup butter together. Add 2/3 cup sugar until dissolved.

Step 5

Add 4oz (only) of the evaporated milk gradually to the chocolate mixture. Cook until thick (about 5 min). Let cool about 10-15 minutes. Then add the 1 tsp of vanilla extract. Spread over firm ice cream and re-freeze.

Serve with homemade whipped cream


  1. Shirley

    I recognize Aunt Margaret’s recipe! She called it Oreo Dessert. This can be made in a pie pan as well as a 9x13pan. Although the original recipe calls for 1/2 gal. ice cream, I found that half that amount is plenty. Aunt Margaret covered it with cool whip and peanuts. A variation would be to use peppermint ice cream . . . especially popular at Christmas.

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