Oreo Brownie Cookie Dough Ice Cream Cake {America's Birthday Cake}

No, this isn't red, white, and blue...but it's the cake I made for America's Birthday--that is, our Independence Day feast.

If that doesn't make you salivate...we do not have the same taste!

It was pretty easy, you just have to let some layers freeze between adding them so that it turns out as good as possible (so it is kind of a long process). Of course, you can sub in a different flavor of ice cream to suite your desires.

Ingredients:

1 package of Oreo sandwich cookies
1/3 c butter (melted)
6 cups cookie dough ice cream
Fudge Topping Sauce (found near ice cream toppings, make sure to get fudge, not just chocolate sauce)
1 9x13" pan of cooked and cooled brownies, cut into 16 even pieces (you'll only need about 10-12)
1 container of Cool Whip
chopper or food processor
9" spring form pan

Instructions:

Crumble about 2/3 a package of regular Oreos. I use a chopper / food processor, and that's best, but by hand is okay too (as long as they get pretty fine). Reserve 4-6 tablespoons of the crumbs.

Mix remaining crumbs with 1/3 cup melted butter and press into greased 9 inch spring-form pan. Freeze for about an hour.

Soften ice cream and then smooth 3 cups (half of a 1.5 quart container) of it on top of the Oreo crust.

Mix half (to two-thirds) a jar of fudge sauce topping with reserved Oreo crumbs, drizzle it over the ice cream layer. Freeze for another hour.

Soften ice cream again and then smooth another 3 cups (rest of a normal 1.5 quart container) on top of the froze fudge layer.

Layer prepared brownies on top of the ice cream and fill in any gaps with extra brownie pieces.

Smooth softened Cool Whip over the top. Freeze for at least 6 hours, preferably over night.

When it's time to serve, let thaw for about 15 minutes. Remove side of pan and cut into 12 slices. Serve quickly!