Mini Chocolate Ice Cream Cakes

1. 1

   Spread 6 Tbsp.

2. 2

   chocolate ice cream onto bottom of each of 8 (4-1/2-inch) springform pans (or onto bottom of each of 2 [4-1/2-inch] springform pans for trial recipe); freeze until firm.

3. 3

   Spread 1/4 cup Variegate over ice cream layer in each pan; freeze until firm.

4. 4

   Combine vanilla ice cream and 2 cups of the OREO Pieces (or 1/2 cup of the OREO Pieces for trial recipe); spread about 2/3 cup over Variegate in each pan.

5. 5

   Freeze until firm.

6. 6

   Frost tops and sides of cakes with whipped topping, using 2/3 cup whipped topping for each.

7. 7

   Sprinkle 1 Tbsp.

8. 8

   of the remaining OREO Pieces over each cake.

9. 9

   Decorate side of each cake with 16 cookies.

10. 10

    Return to freezer.

11. 11

    Cut each cake in half to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.