| Using the bottom of a glass, crush approximately 12 oreo cookies in a bowl, one at a time. Thaw the Burgundy Cherry ice cream at room temperature or in the fridge until it is softened but not liquid.
Spoon the softened ice cream into a 9-inch springform pan. Spread evenly and push down lightly to fill.
Sprinke the crushed oreo cookies on top to create a thin layer, and press lightly into the ice cream layer. Drizzle the Farm Boy Caramel Sauce over the cookie layer.
Place the pan in the freezer for at least 30 minutes to harden. Thaw the Cookies & Cream ice cream until soft but not liquid. Spread evenly over the oreo cookie layer. Complete the cake by adding chocolate sprinkles, icing, or any decorations to suit the occasion. Place in the freezer until frozen completely.
To serve: Remove the cake from the freezer and allow it to stand at room temperature for about 10 minutes, or until the spring side of the pan can be removed easily. Slice and enjoy, and re-freeze leftovers as quickly as possible. |
