Recipe below for this delectable cake! We had a pretty busy 4th of July weekend!
Friday we puttered a little bit outside and around the house, and then headed over to the Taylor's for supper and fireworks in the driveway. We watched a little bit of Yankee Doodle Dandy until all the food was assembled, and then afterwards we took a walk around the block until it was dark enough for fireworks.
Saturday Chip and I joined Jim and Abigail to road trip down to Ravinia to see A Prairie Home Companion, something Abigail and I have talked about seeing live for several years. It was neat to see the set up, though now I'd like to see them at 'home' and compare. WPR rebroadcasts APHC Sunday mornings, so I caught a little bit of it after church, and it was so much easier to hear what was going on! There's so much noise from the applause that sometimes things get drowned out when you're listening in person. But overall, it was a great experience and a fantastic show (the harmonica guy alone was amazing!).
Then on Sunday we had a pool party with our Bible study group. Chip and I brought smoked chicken legs (using the new smoker!) and an ice cream cake, which I shall describe below, as it was really yummy.
½ c fudge ice cream topping, warmed
1 tub Cool Whip, divided
1 pkg Jell-O chocolate pudding (Instant)
8 Oreo cookies
12 vanilla ice cream sandwiches
Chop Oreos--I did them pretty fine--and set aside. Combine the fudge topping and 1 c Cool Whip until well blended; add pudding mix. Stir well until smooth (can take up to 2 minutes of stirring). If too thick, add a little milk--it needs to be spreadable. Add Oreos and stir.
Arrange 4 ice cream sandwiches side-by-side on a large piece of aluminum foil (24x12), spread half of the chocolate mixture. Layer another 4 sandwiches and the rest of the chocolate. Top with remaining sandwiches and cover the entire cake with remaining Cool Whip.
Pull up the ends of the foil and loosely fold it down; put cake in freezer for at least 4 hours, then cut and serve. Makes 12 slices.
Edit: Excellent news! This post works for the You Scream, I Scream, We All Scream for Frozen Desserts event hosted over at Mike's Table.
I got this recipe from the Kraft food magazine.
Book recommendation: All the Hits So Far by Bradley Hathaway
Recipe recommendation: Oreo Ice Cream Cake
New product recommendation: Pike's Place coffee
11 comments:
oh, yum! Can we make that at Three Bears? YUMMMY!
That might not be a bad idea! I'll bring the recipe along, as we'll shop once we're there this year...
that would be fun especially since we aren't in charge of food anymore. I'll bring a dessert recipe too and we can have some fun desserts! Whatdaya think?
*gasp* That's perfect! And this one has to freeze, so we could make it early.
We also still get to do snacks. I, of course, shall bring that black bean salad/salsa. I have a corn one, too, that I want to try.
I'm looking for the perfect thing for me to bring and you are right about the snacks! I better get crackin'! Maybe it's better that we aren't in charge of a meal anymore!
Now I know what to make the next time we have friends over. Thanks for sharing!
That is one stunning dessert! I can only imagine how amazing it must taste :)
Looks good. And easy. I get the Kraft magazine too.
Yep--this was great to share with a group; it's interesting how we think something has to be complicated to taste good... and completely made from scratch!
this looks really good. :)
This looks great and easy. Yum!
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