Oreo Dessert

June 5, 2018


Author Notes: This dessert is true frozen bliss. The recipe has been in my family for years. We compare all other desserts against it, and nothing, ever, has measured up. I make this all-year long, but it's especially great in the summer because it's quick and easy to assemble (no baking required) and feeds a crowd. EmilyC

Food52 Review: Featured in: The No-Bake Oreo Dessert That's Legendary in My Family.The Editors

Serves: a crowd
Prep time: 2 hrs
Cook time: 6 min

Ingredients

  • 24 Oreo cookies (272 grams) (the classic kind, not double-stuff)
  • 1 1/2 sticks (12 tablespoons, 170 grams) salted butter, divided, plus more for pan (use salted; it makes a big difference!)
  • 1/2 gallon (2 quarts) of your favorite vanilla ice cream
  • 4 ounces (113 grams) German’s sweet chocolate (such as Baker's brand)
  • 2/3 cup (135 grams) granulated sugar
  • 1 small can evaporated milk (5 fluid ounces, 147 mL)

Directions

  1. For crust: Butter the bottom of a 9x13x2 pan (such as Pyrex). Melt 1/2 stick butter (4 tablespoons) in a bowl. Crush the Oreo cookies into fine crumbs with a little texture. (For ease, place the cookies in a zipper-lock bag, seal, and then crush with a rolling pin. Turn the bag inside-out to scrape out all of the crumbs.) Mix the Oreo crumbs with the melted butter in the pan, and press them evenly into the bottom. Cover the pan and freeze until the crust is set, about 30 minutes.
  2. For filling: Let the ice cream soften a bit on the counter until it's spreadable. Evenly spread it over the Oreo crust. Cover the pan and return to the freezer for at least an hour to set the ice cream.
  3. For fudge topping: Combine the remaining stick of butter (8 tablespoons), chocolate, sugar, and evaporated milk in a saucepan. Bring to a low boil and cook for 4 minutes, stirring constantly. Cool to room temperature. (If in a hurry, set the saucepan in a ice bath to speed up the cooling process, stirring several times and scraping down the sides of the bowl. It should be ready in 5 to 10 minutes.) Working quickly, pour the fudge evenly over the ice cream, covering as much as possible, then spread with a knife to distribute the fudge in a smooth, even layer. Cover the pan and return to the freezer for another hour or two, or until fully frozen and set.
  4. When ready to serve, let the Oreo dessert sit on the counter for about 5 minutes to take the chill off (and make cutting easier), then cut into squares and serve. Tightly covered, it'll keep well in the freezer for several weeks.

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Reviews (71) Questions (0)

71 Reviews

Yvonica October 11, 2018
I made this last weekend for a gathering and it was gone within the hour. Could. Not. Stop. Devouring. It. Some back and forth between the counter and freezer but nothing that can't be accomplished while tidying up my apartment on a Saturday morning, even had time to run to a 50-minute circuit class
 
Author Comment
EmilyC November 14, 2018
Sorry I missed your comment, Yvonica! I'm so happy you tried and liked this! Thanks so much for circling back!
 
linda September 21, 2018
I finally made this last night! It was a hit! The kids are going to request this for every family dinner! Thank you!!
 
Author Comment
EmilyC September 21, 2018
So glad to hear this, Linda! Thanks so much for trying it!
 
Veronica G. August 16, 2018
I made this last week for a family gathering. I followed the recipe. Everyone LOVED IT!!!! It is definitely worth repeating because it is so delicious.
 
Author Comment
EmilyC August 16, 2018
Wonderful! So glad it was a hit!
 
Farea V. August 13, 2018
I made this dessert on Saturday night and I must've done something wrong. It was overwhelmingly sweet. From the Oreos to the fudge topping, it was just sweet overload (except for the ice cream as I used my homemade). I was excited to try it because of all of the positive comments but this one is not going on rotation for me.
 
Author Comment
EmilyC August 15, 2018
Sorry it disappointed, but thanks for trying it!
 
Renee July 29, 2018
Made this last night. Couldn't find the German's chocolate, so I substituted half semi-sweet and half milk chocolate. It turned out beautifully. I wouldn't change a thing, nor would I add any additional layers. This one is perfect, as is. Thanks for the share!<br />
 
Author Comment
EmilyC July 29, 2018
Yay! And great idea to combine the two chocolates to approximate the German’s sweet! Thanks so much for trying this and your note.
 
Renee July 29, 2018
Emily, when I come across a recipe this easy and this delicious, the pleasure is all mine! Another quick observation - I wouldn't change anything in this recipe. While the amount of Oreos does make for a thin crust, I think it's perfect. I'm not interested in a thicker crust. The balance would be thrown off. Worth repeating once again - this is perfect as is. Will make again and again.
 
Author Comment
EmilyC July 29, 2018
Aw, thanks! : )
 
b_a_nerd July 27, 2018
The store only had Baker's Semi-Sweet chocolate bars! Is that okay to use in place of sweet chocolate? Thanks!
 
Author Comment
EmilyC July 27, 2018
Another commenter googled this because she couldn't find sweet chocolate, either. She said It's semi sweet chocolate plus 1/2 Tbsp sugar per ounce. Hope this works well!!
 
b_a_nerd July 27, 2018
Will try that - thank you! And another question: my Pyrex didn't come with a lid. What would be the best way to cover it while I'm waiting for the layers to set and also to keep in the freezer after for a few weeks? Aluminium foil or plastic wrap?
 
Author Comment
EmilyC July 27, 2018
Aluminum foil works well—it’s what I use! Hope you like it! : )
 
sunkisst22 July 27, 2018
I made this for my b/g twins 7th birthday this week. It was a big hit! My girl does not like cake or pie, but loves cookies and ice cream. <br />I have made an ice cream treat using famous old fashioned wafers for the crust, mint and chip ice cream, drizzle fudge, and then stick a wafer vertically 4 * 4 in a 9x13. This fudge recipe will change it forever.
 
Author Comment
EmilyC July 27, 2018
Yay!! So glad to hear this, and happy birthday to your twins! And yes, the fudge has sooo many uses beyond this dessert! : )
 
JKS July 24, 2018
I wish I read through the comments and would have added extra Oreos (3-4) to the crust, put down foil or parchment paper (it was tough to get out of the pan) and have it freeze overnight after the fudge topping (still too soft after 2 hours). These adjustments would have made it look more like the photo--otherwise, it was messy but delicious!
 
Author Comment
EmilyC July 25, 2018
Hi JKS: Glad to hear it was delicious, if a bit messy! I added a note about the time in the freezer. Curious, what kind of pan did you use? I've never had any trouble with the crust sticking in a glass Pyrex pan.
 
Andrea M. July 24, 2018
These sound amazing, but, ever since Oreos started using high fructose corn syrup and hydrogenated oils, I have avoided buying them. Do you think that Newman's Os could be substituted?
 
Author Comment
EmilyC July 24, 2018
Hi Andrea, I’ve never tried them but I’d say go for it! And please let me know if you do!
 
sunkisst22 July 27, 2018
If you have Trader Joe's, their original Joe Joe's will be fabulous in this recipe.
 
Andrea M. August 26, 2018
I used the Newman's O's. However, because I rarely buy cookies, I mistakenly chose the mint-flavored cookies. The result was lovely and every one raved. Thoughts I have are: 1. Newman's box of cookies is 368 grams. 5 1/2 tablespoons of butter mixed with this amount works and the crust is a bit thicker; 2. Most "large" boxed ice cream is now 1.5 quarts rather than a half gallon. If one wants to have a goodly amount of ice cream filling 2 quarts is nicer. I ended up weighing it. Two quarts is about 2.5 pounds. 3. The order of making the dessert is easiest if the topping is made first. The dessert is terrific, but, because I wish to avoid high fructose corn syrup and hydrogenated oils, I rewrote the recipe for my daughters as follows: /Users/abmathieu/Desktop/Oreo dessert.pdf<br />
 
Andrea M. August 26, 2018
O<br />ops, that link didn't work. Guess I don't know how to share it. . .
 
Patricia A. July 23, 2018
I volunteer at Legion and I would love to make this for a dinner. Why can't I print it off. I tend to shy away from recipes that I have to write out cause too time consuming. <br />
 
Author Comment
EmilyC July 23, 2018
Hi Patricia: directly to the right of the save button is an icon of a printer. Click that and the recipe will be printer-ready!
 
marsha July 23, 2018
when clicking the icon, it would not print for me. I highlighted the full recipe then copied it, using the copy command (Ctrl C), and then went into "compose" in my email, addressed the email to myself, then pasted (Ctrl V) it there, then printed it off. Not only can you print it then, but you can keep it in your email. hope this is helpful.
 
shirley July 22, 2018
Mix one 16oz can of Hershey's Chocolate syrup w 1 can Sweetened condensed milk & 1 stick of butter for same taste.<br />scrumptious~! I also put a large container of cool whip over all. (& freeze). ;-)
 
brontehealy July 22, 2018
I have a leftover-from-childhood aversion to evap/milk. Can the fudge topping be amended to use either cream or condensed milk (would require sugar adjustment)? Just the thought of evap/milk gets me excited, and not in a good way.
 
Author Comment
EmilyC July 22, 2018
I’ve never tried substitutes for evaporated milk, but I found this advice on several sites. Hope this works!! https://www.bhg.com/recipes/how-to/evaporated-milk-substitute/
 
Running5K July 22, 2018
I made this over the course of 2 days and it was a show stopper! I made it in a baking pan and put down foil in the bottom and it was SO easy to get out. Next time I would definitely crush up more Oreos to add to the base as it was a little thin. The fudge topping was also amazing?
 
Author Comment
EmilyC July 22, 2018
So glad you liked it! Thanks for trying it!
 
Cherie F. July 22, 2018
Thank you Emily! Will do next time!!
 
Cherie F. July 22, 2018
The fudge when cooled, was too thick to spread—suggestions??
 
Author Comment
EmilyC July 22, 2018
Hi Cherie: place the bowl of fudge in a larger bowl with warm water (making sure to not splash water into the fudge). Stir and it should warm to spreadable consistency quickly! Hope this helps!
 
Author Comment
EmilyC July 22, 2018
P.s. at room temperature, it should spread easily. I like to pour it as evenly as possible over the entire dessert to minimize the amount of spreading that’s needed!
 
Kim July 22, 2018
This has been a family favorite for years, with one addition that I think really adds to it, which is either a layer of real whipped cream or cool whip on top of the fudge, then add a sprinkle of crushed Oreos on top for decor. Yum!
 
Author Comment
EmilyC July 22, 2018
Sounds great! I love hearing about these similar versions of Oreo dessert! : )
 
Sandra H. July 22, 2018
I have made a similar dessert for years. It is called Buster Bars. Same oreo crust, but I use Mrs. Richardson's Chocolate Fudge (from a jar, warmed to spreading texture), Fisher's peanuts sprinkled on top, and a layer of Cool Whip (or whipped cream). Love the combo of the peanuts, chocolate and ice cream.<br />
 
Author Comment
EmilyC July 22, 2018
Yum!
 
Alexandra July 22, 2018
I'm definitely trying this but a point of clarification. You use the entire crushed oreo cookie - filling and all - for the crust. Correct? Or do you scrape out the filling and have a chocolate cookie crust? Thanks in advance!
 
Author Comment
EmilyC July 22, 2018
Hi Alexandra: Use the entire crushed cookie! Hope you enjoy the dessert!!
 
Leslie July 19, 2018
Have you ever done this in a pie dish?
 
Author Comment
EmilyC July 20, 2018
Hi Leslie: No, I haven't, but you absolutely could. You'd need to scale the recipe. Please double check me here, but I think a 13x9 pan is 14 cups and a standard pie pan is 6 cups, so you'd probably want to halve the recipe. Please let me know if you try it this way!
 
Elizabethdx August 6, 2018
Hi Leslie and Emily,<br />Maida Heatter has a very similar recipe that is made in a 9-inch pie pan. It calls for 21 Oreos and 2 ounces of butter, and you are meant to press the crumbs up the side of the pan as well. I have always followed her suggestion that you first line the pan with foil, and then, after you make the crust, freeze the crust very solidly and then remove the foil before you fill it with ice cream. The crust never sticks to the pie plate. Also, for what it's worth, Maida Heatter goes in for a coffee ice cream filling.<br />Emily, I can't wait to try your recipe. The one I've described is a big favorite, and I am eager to find out how yours differs, thanks!<br /><br /><br />
 
Author Comment
EmilyC August 6, 2018
Thanks for your note, Elizabeth! I've never seen that Maida Heatter recipe. I've no doubt that it's great! Hope you enjoy this one, too! : )
 
Andrea July 19, 2018
Any reason I couldn’t make parts is this in advance? Wondering if I can make the fudge topping two days in ahead and keep in the fridge until assembling the full cake.
 
Author Comment
EmilyC July 20, 2018
Hi Andrea: I've never gone this route, but I think it should work okay! You'll need to return the fudge to room temperature before using, otherwise it won't spread well. Please report back if you try it!
 
Andrea July 22, 2018
Made the fudge two days in advance and warmed it back up to temp in a water bath before spreading it on top. It worked perfectly! Such a delicious dessert!