Oreo and Fudge Ice Cream Cake

We made this cake for Gavin's birthday and it was pretty yummy. I got it from Tannis, but changed a few things. If you want the original recipe, go to the Kraft Foods link on the sidebar.

Here's our version:

OREO AND FUDGE ICE CREAM CAKE:

2 8oz. cartons of Cool Whip
1 (6 serving size) box of Sugar-Free chocolate pudding
6 Oreo Cakesters (oreo cookies work great too, especially if you like the little crunch of cookie)
12 ice cream sandwiches

Mix 1 carton of Cool Whip with entire packet of pudding mix. When thoroughly mixed, fold in broken pieces of Oreo's. Set aside.

On aluminum lined cookie sheet (make sure the aluminum foil is large enough to cover cake when fully assembled), layer 4 ice cream sandwiches. Use half the pudding mixture and spread evenly over sandwiches. Layer 4 more sandwiches on top of pudding layer. Spread second half of pudding mixture over those sandwiches. Top with remaining 4 sandwiches and frost the cake with the second carton of Cool Whip (reserving out about 1/2 C. to use as extra frosting when cake is served.) Wrap up the cake with aluminum sealing the air out and freeze for at least 4 hours or until firm. Serves 12 (and has 46 gm of carbs per serving, in case some of you were wondering)

For a video on the assembly of this cake visit Kraft.com and you might have noticed that the name of the cake includes "fudge", but my recipe does not. I didn't have any and didn't want to visit the store another time, so we left it out.