As I write this post, my heart is broken.

This cake:

This, absolutely delicious, frozen yogurt cake that I made for my fabulous younger brother’s birthday dinner on Saturday, is gone.

Alas, there are no more, highly-piled, bursting-at-the-seams-with-yummy-add-ins, slices of frozen yogurt cake patiently waiting in the freezer for me to finish my days and to return home for our special moment(s) together.

…what a shame.

Though our time together was short-lived, the frozen yogurt cake and I developed a wonderful, loving, relationship that I will treasure always.

Yup: that good.

Layered Frozen Yogurt Cake

**Feel free to customize the flavours and add-ins to suit your taste(s)!

Two 350g packages of (reduced fat) Oreo cookies
1/4 cup butter, melted
Two 2-L containers of frozen yogurt (I used one chocolate and one vanilla)
1 cup semi-sweet chocolate chips

1. Preheat your oven to 350 degrees.
2. In a food processor, process one 350g package of Oreo cookies until they are crushed into crumbs. Pour the crumbs into the bottom of a non-stick 9″ springform pan. Pour the melted butter atop the crumbs and stir with a wooden spoon until all of the crumbs are moistened. Using your hands, firmly press the crumbs down into the bottom of the springform pan to form a crust.
3. Bake the crust in the 350 degree oven for 12-15 minutes, until set. Remove from the oven and cool completely.
4. Remove your containers of frozen yogurt from the freezer and let them sit on the counter for 10 minutes, until they can be easily transferred into two large mixing bowls. Place each flavour in a separate mixing bowl.
5. Process 20 cookies (2 rows) from the second package of Oreo cookies in the food processor until they reach your desired texture. Feel free to leave a few larger chunks this time.
6. Using a wooden spoon, mix the cookie crumbs into the vanilla frozen yogurt.
7. Mix the chocolate chips into the chocolate frozen yogurt.
8. Spoon half of the chocolate-chocolate chip yogurt onto the cooled Oreo crust and spread evenly. Carefully, spoon half of the vanilla-Oreo frozen yogurt on top of the first chocolate layer and smooth it out. Repeat the layers and smooth out the top.
9. With the one remaining row of Oreo cookies (10-ish cookies), stand them up around the edge of the cake, pressing them halfway in.
10. Cover with plastic wrap (don’t let it touch the surface of the cake) and return the cake to the freezer. Allow the cake to refreeze overnight.

If you like to experience complete decadence, like I do, serve slices of this cake with homemade hot fudge sauce. Oh my.