Halloween Cinder Cake
Desserts like this Halloween Cinder Cake often become family traditions. The simple preparation makes it accessible for cooking with children, teaching them basic kitchen skills while creating something festive together. Years later, they'll remember making this colorful, fun dessert during October.
Ingredients
- 1 package 20 oz Oreo cookies, divided
- 1/4 cup butter melted
- 1 container 1.5 quarts orange sherbet
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Halloween sprinkles
Instructions
- In a large zip-top bag, crush two-thirds of the Oreos using a rolling pin, or pulse them in a food processor until crushed.
- Combine the crushed cookies with melted butter and mix well. Press the mixture into an ungreased 9x13-inch pan to form an even crust. Freeze for 30 minutes.
- Allow the orange sherbet to soften at room temperature until spreadable but not melted. Spread evenly over the chilled cookie crust. Return to the freezer while preparing the whipped cream.
- In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Spread the whipped cream over the sherbet layer.
- Chop the reserved Oreo cookies and sprinkle them over the whipped cream layer along with Halloween sprinkles.
- Cover the pan tightly with plastic wrap and freeze for 2 to 3 hours until firm.
- Before serving, let the dessert sit at room temperature for 5 to 10 minutes for easier cutting. Slice into squares and serve.
Notes
For an extra special touch, serve with warm chocolate sauce or hot fudge on the side. This dessert can be made up to one week in advance and stored covered in the freezer.