Lemon Cream Pie Ice Cream Bars

A frozen twist of a Lemon Cream Pie made into ice cream bars with layers of vanilla & lemon sorbet with a crumbled Golden Oreo topping & no-bake cookie crust.

Yields: 12 - 16 bars

Ingredients

Oreo Cookie Crust
22 Golden Oreo cookies (or any Vanilla Creme Sandwich Cookies), crushed with the cream filling (about 2 cups)
***(Can also use Lemon Oreos or any other lemon sandwich cookie)
4-5 tablespoons butter, melted
Juice and Zest from 1 lemon (leave out if using lemon flavored cookies)

4½ - 5 cups of your favorite Vanilla Ice Cream (homemade or store-bought)
2½ cups of Lemon Sorbett (homemade or store-bought)***

Crumbled Topping
12 Golden Oreo cookies, crushed (can also use Lemon Oreos or other lemon sandwich cookies)
1½ tablespoons butter, softened
Zest and Juice from 1 lemon (leave out if using lemon flavored cookies)

Instructions

Line an 8 x 8 square baking dish with parchment or wax paper leaving an overhang for easier removal of the bars. Set aside.
Make the cookie crust - In a medium-sized bowl or a food processor, add the whole Oreo cookies (no need to remove cream filling) and pulse into fine crumbs. Add the melted butter, lemon juice and zest and blend until well combined. Press mixture into the bottom of lined baking dish. Place in freezer to set for about 1 hour to set.
Make the crumbled topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the lemon juice, lemon zest, softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Set aside in the fridge.
Assemble - Remove vanilla ice cream and lemon sorbet from freezer to soften. When ready, scoop around 2 cups of vanilla ice cream over the cookie crust and spread evenly using an offset spatula.
Place pan in freezer to harden slightly (about 10 - 20 minutes).
Next, spread the sorbet over the vanilla ice cream layer evenly. Again, place pan in freezer for 10 minutes if needed. Add the final layer of vanilla ice cream spreading evenly.
Remove the cookie crumbs from the fridge and crumble evenly over the bars. Place in the freezer for 3-4 hours or overnight.
Lift out of pan using the parchment paper overhang . Using a sharp knife, cut into square rectangles. Store bars in freezer until ready to serve.

Source: Life Made Sweeter