Description
This Pistachio Oreo Ice Cream Dessert is a delightful no-bake treat combining a crunchy Double-Stuffed Oreo cookie crust with a creamy vanilla ice cream and instant pistachio pudding filling. Topped with extra cookie crumbs, hot fudge, and whipped cream, it’s perfect for parties or a cool summer indulgence.
Ingredients
Scale
Crust and Topping
- 1 package (15.35 ounces) Double-Stuffed Oreo cookies
- 1 ½ cup salted butter, melted
Ice Cream Filling
- 1.5 quart vanilla ice cream
- 8 ounces Cool Whip, thawed
- 2 packages (3.4 ounces each) instant pistachio pudding mix
Toppings
- Hot fudge, for serving
- Whipped cream, for serving
Instructions
- Soften Ice Cream: Take the vanilla ice cream out of the freezer and let it soften at room temperature while you prepare the Oreo cookie crust to make mixing easier.
- Crush Oreos: Place all Oreo cookies into a large zip-lock bag, seal tightly, and use a rolling pin to crush them into chunky small crumbs, avoiding making them too fine.
- Reserve Topping Crumbs: Set aside one-third of the cookie crumbs for sprinkling on top of the dessert later.
- Make Crust: In a 9×13-inch baking pan, combine the remaining cookie crumbs with melted salted butter and mix well. Press the mixture evenly into the bottom of the pan to form the crust layer.
- Prepare Ice Cream Mixture: In a large mixing bowl, whisk together the softened vanilla ice cream and thawed Cool Whip until smooth and well combined.
- Add Pudding Mix: Stir in both packages of instant pistachio pudding mix to the ice cream mixture, whisking until fully incorporated.
- Assemble Dessert: Spread the pistachio ice cream mixture evenly over the Oreo crust in the pan. Sprinkle the reserved Oreo crumbs evenly on top, pressing down gently to adhere.
- Freeze: Cover the pan and freeze the dessert for at least 6 hours or overnight to set completely.
- Serve: Remove the dessert from the freezer about 20 minutes before slicing. Cut into squares and serve topped with hot fudge and whipped cream as desired.
Notes
- For best results, allow the ice cream to soften but not melt to make mixing easier.
- Chunky cookie crumbs provide a better texture contrast than finely crushed crumbs.
- Press the crust firmly to ensure it holds together when serving.
- This dessert can be made a day ahead and kept covered in the freezer.
- Feel free to customize toppings with nuts or caramel sauce if desired.
