Cinder Cake Recipes
CINDER CAKE
My grandmother used to make this all the time when I was growing up. You can change it up by using different ice cream flavors, or using the vanilla cream cookies instead of Hydrox/Oreo cookies, and substituting Carmel topping instead of chocolate syrup! :) Time listed does not include freezing time (as this needs to freeze at least a day before serving to give it time to set up nicely!).
Provided by iewe7726
Categories Ice Cream
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
- Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.
- Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze.
- After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. It is best to allow to freeze at least 1 to 2 days in advance of serving.
- To serve, simply cut into squares and enjoy.
Nutrition Facts : Calories 537.8, Fat 26.8, SaturatedFat 11.4, Cholesterol 24.6, Sodium 443.9, Carbohydrate 70.6, Fiber 3.1, Sugar 44.7, Protein 6.6
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