Oreo & Fudge Ice Cream Cake

This ice cream cake from Kraft Foods is a surefire way to impress your friends. It really couldn't be easier to assemble, but when you pull it out of the freezer you will be serenaded with a chorus of "oohs" and "ahhs" and "wow, you actually made that?"

• 1/2 cup hot fudge ice cream topping, warmed
• 1 tub (8 oz) Cool Whip, thawed, divided
• 1 pkg. (3.9 oz) JELL-O Chocolate Instant Pudding
• 8 Oreo Cookies, chopped (about 1 cup)
• 12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining Cool Whip. Bring up foil sides; double fold top and ends to loosely seal packet. Freeze 4 hours.

Chipotle Mayo

This is a great little variation on an otherwise ordinary condiment. We like to use it on burgers and grilled chicken sandwiches.


• 1 cup mayonnaise
• 2 chipotle peppers, finely chopped
• 1 tbsp adobo sauce
• 1/2 lime, juiced
• Salt and pepper to taste


Cans of chipotle peppers in adobo sauce can typically be found on the Mexican food aisle at the grocery store. You can dictate the spiciness of the mayo by the pepper seeds. For example, when we had the parents over for dinner, I sliced the peppers open and scraped out all the seeds first. But when we are cooking for ourselves we leave the seeds in since we are partial to a little spice.