Easy ice cream cake with brownie bottom, hot fudge, Oreo crunch, creamy ice cream, salted caramel, and homemade whipped cream.

Scale

20 ounce brownie mix box mix, prepared as directed

15 Oreos roughly chopped

13 ounces hot fudge topping room temperature

3 quarts ice cream slightly softened

12 ounces salted caramel sauce room temperature

1 pint heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1. Prepare brownie mix as directed and bake in a 9 x 13 pan for 19-22 minutes. Let cool completely and freeze for 30 minutes.

2. Spread hot fudge topping over brownies and press chopped Oreos into the fudge. Freeze 30 minutes.

3. Spread softened ice cream over fudge layer. Cover and freeze at least 6 hours or overnight.

4. Spread caramel sauce over ice cream and freeze while preparing whipped cream.

5. Beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

6. Spread whipped cream over caramel layer and freeze at least 2 hours before serving.

7. Decorate with Oreo crumbs and mini cookies before serving.

Freeze between layers for clean slices.

Dip knife in hot water before slicing.

Decorate just before serving for best texture.