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Ingredients

1 (19.1 ounce) package chocolate sandwich cookies (such as Oreo®) 2 (24 ounce) round cartons chocolate ice cream ½ cup prepared vanilla frosting 1 drop green food coloring 30 mellocreme (candy corn) pumpkins

Nutrition Info

541 calories carbohydrate: 82.3 g cholesterol: 38.6 mg fat: 22.6 g fiber: 2.7 g protein: 6.7 g saturatedFat: 9.7 g servingSize: - sodium: 322.8 mg sugar: 64.1 g transFat: : - unsaturatedFat: : -

Crush the cookies in 2 batches in a food processor. You'll need about 4 1/3 cups crumbs.
Spread 1 1/3 cups crumbs over bottom of a 9-x-13-inch baking pan.
Cut away cardboard packaging from 1 carton of ice cream with scissors. Slice ice cream crosswise into 1-inch-thick rounds with a long knife. Arrange slices over crumbs, cutting smaller pieces to fill gaps. Cover ice cream with another 1 1/3 cups crumbs. Repeat with second container of ice cream, and top with remaining crumbs. Freeze until firm, at least 1 hour.
Mix frosting with enough green food coloring to make it bright green, then transfer to a pastry bag fitted with a plain tip. Arrange 3 double rows of pumpkins on top of cake and pipe vines connecting pumpkins. Freeze until ready to serve.

12 servings

Crushed chocolate cookies and ice cream make great 'dirt' for this spooky treat! This recipe was adapted from Strange-1's original pudding cake.