Ingredients

The following ingredients have 4 Servings
  • 20 ounce brownie mix (box mix, prepared as directed)
  • 15 Oreos (roughly chopped)
  • 13 ounces hot fudge topping (room temperature or warmed slightly if needed)
  • 3 quarts ice cream (slightly softened (should be spreadable))
  • 12 ounces salted caramel sauce (room temperature or warmed slightly if needed)
  • 1 pint heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Prepare brownie mix as directed and bake in a 9 x 13 pan for 19-22 minutes or until edges appear done and center isn't quite set. Let cool completely and then freeze for 30 minutes.
  • Spread hot fudge topping on top of the brownies and top with chopped Oreos. Use an offset spatula to really press the cookies into the hot fudge topping. Smooth out the top and freeze for at least 30 minutes.
  • Spread ice cream over the hot fudge layer. Smooth out the top with an offset spatula. Cover with plastic wrap and freeze for at least six hours, preferably over night.
  • Top ice cream with caramel sauce. Smooth with an offset spatula. Place back in freezer while prepare the whipped cream.