OREO ICE CREAM CAKE

VANILLA ICE CREAM RED VELVET OREOS BUTTER BAKED POUND CAKE CHOCOLATE SAUCE CARAMEL SAUCE COOL WHIP SPRINKLES

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GRAB A LARGE GLASS 9 X 13 DISH OR A SPRINGFORM PAN

CRUSH VELVET RED OREOS AND MIX WITH MELTED BUTTER FOR THE CRUST

PRESS FLAT IN THE BOTTOM OF THE PAN USING A MEASURING CUP

CUT A POUND CAKE INTO 1/2" CUBES AND PUT ON TOP OF OREO CRUST

POUR IN 1/2 CONTAINER OF MELTED ICE CREAM

SMOOTH THIS LAYER OVER THE POUNDCAKE PIECES

DRIZZLE CHOCOLATE SAUCE ON

POUR CARAMEL SAUCE ON NEXT

POUR OTHER HALF OF VANILLA ICE CREAM ON TOP

SMOOTH THE ICE CREAM AND FREEZE OVERNIGHT

REMOVE SPRINGFORM PAN AND SPREAD COOL WHIP ON TOP

ADD SPRINKLES AND REFREEZE UNTIL READY TO SERVE