Prep Time:
1 hr
Total Time:
4 hr
Makes:
12 servings, one topped cake slice each
23 OREO Chocolate Sandwich Cookies, divided
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
3 eggs
3/4 cup sugar
1/2 cup water
1 square BAKER'S Unsweetened Baking Chocolate, melted
1 tsp. vanilla
1/4 cup unsweetened cocoa powder
1 qt. (4 cups) vanilla ice cream, softened
1 cup hot fudge ice cream topping, warmed
3/4 cup thawed COOL WHIP Whipped Topping
12 large strawberries
PREHEAT oven to 375°F. Line 15x10x1-inch baking pan with foil; grease foil. Set aside. Finely crush 13 of the cookies; coarsely chop remaining 10 cookies. Set aside. Mix cookie crumbs, the flour, baking powder and salt in small bowl; set aside.
BEAT eggs in large bowl with electric mixer on high speed 5 min. or until very thick and lemon colored. Gradually add sugar, beating on medium speed until well blended. Add flour mixture, water, chocolate and vanilla; beat on low speed just until blended. Spread into prepared pan.
BAKE 12 to 15 min. or until wooden pick inserted in center comes out clean. Sprinkle clean cloth kitchen towel with cocoa. Immediately invert cake onto prepared towel. Gently peel foil from bottom of cake; roll towel with cake from narrow end, jelly-roll fashion. Place, seam-side down, on wire rack; cool completely.
UNROLL cake from towel. Mix ice cream and chopped cookies; spread evenly onto cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on platter; freeze until firm. Let stand at room temperature 20 min. before cutting into slices to serve. Place one slice on each of 12 dessert plates. Drizzle evenly with the fudge topping. Top each serving with 1 Tbsp. of the whipped topping and 1 of the strawberries. Store leftover cake in freezer.
