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Categories:Viewed: 27 - Published at: 6 years ago
Ingredients
- 3 cups OREO Pieces-Medium
- - Prepared chocolate cake batter
- 3 qt. vanilla ice cream, softened
- 3 cups chocolate syrup
- 3/4 cup butterscotch ice cream topping
- 1-1/2 qt. prepared DREAM WHIP Whipped Topping
Method
- FOld OREO Pieces into cake batter.
- Spread evenly onto 2 parchment-lined half sheet pans (or 1 parchment-lined half sheet pan for trial recipe).
- Bake cakes as directed on package; cool completely.
- Remove cakes from pans.
- Remove parchment; discard.
- Cut each cake crosswise in half to make a total of 4 (12x9-inch) rectangles (or 2 rectangles for trial recipe).
- Spread 1/2 of the cake pieces with ice cream; top with remaining cake pieces.
- Cover with plastic wrap; freeze until firm.
- Cut each cake stack into 12 (4x3-inch) rectangles just before serving.
- Cut rectangles diagonally in half to form a total of 48 triangles (or 24 triangles for trial recipe).
- For each serving: Stand 2 cake triangles on dessert plate.
- Top with 2 Tbsp.
- chocolate syrup, 1 Tbsp.
- butterscotch topping and 1/4 cup whipped topping.
- Garnish with additional OREO Pieces, if desired.
