Ingredients
Method
Step 1: Make the coffee mixture.
- In a small bowl, stir together 2 tablespoons of Maxwell House instant coffee and 2 tablespoons of water until the coffee fully dissolves into a smooth, dark concentrate.
Step 2: Soften and mix the ice cream.
- Let the vanilla ice cream sit at room temperature for about 10 minutes until it's soft enough to stir but not melted. Scoop it into a large bowl and stir in the dissolved coffee until the color is even and creamy.
Step 3: Fold in the Cool Whip.
- Gently fold the thawed Cool Whip into the coffee–ice cream mixture. Fold slowly so you keep it light and airy — don't stir hard or you'll knock the fluffiness out of it.
Step 4: Fill the crust.
- Spoon the mixture into your baked 10-inch graham cracker crust and smooth the top with a spatula.
Step 5: Freeze.
- Cover loosely and freeze for at least 4 to 6 hours, or until completely firm. Overnight is even better.
Step 6: Add toppings and serve.
- Just before serving, sprinkle crushed mini Oreos over the top and arrange sliced fresh strawberries. Slice, dip your fork in, and enjoy every cold, creamy bite.