Ingredients
2 packages (10 ounces each) individual cream-filled chocolate cakes3 cups mint chocolate chip ice cream, softened12 Oreo cookies, crushed, divided2 cups whipped topping1/2 teaspoon mint extract, optional
Preparation
Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours.
Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap.
If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.
