Ingredients
- 1 (1 lb. 4 oz.) package Oreo cookies -- crushed
- 1/4 -1/2 cup butter or margarine -- melted (I used 1/4 cup)
- 1/2 gallon vanilla ice cream -- softened (can use low-fat)
- 1 (16 oz.) jar chocolate fudge topping (I used Hershey's Chocolate Shoppe Fudge Topping--Hot Fugde)
- 1 (8 oz.) container Cool Whip -- thawed
Directions
Mix most of the crushed cookies with melted butter--save some to sprinkle over the Cool Whip. Press into the bottom of a 9x13 inch pan.
Spread ice cream over top of the cookies. (I just cut the ice cream into slices and placed it over the crust.)
Pour fudge topping in even layer over ice cream. You may need to heat the sauce in the microwave for just a bit to soften it. Place in freezer until frozen.
*Before serving spread Cool whip over the top. Garnish with chocolate curls or reserved cookie crumbs if desired.
Note: Cool Whip can be spread on cake before freezing
Serving Ideas : Try using a different flavor ice cream--mint chocolate chip, etc.
Optional fudge topping:
5 oz. can evaporated milk
1 cup sugar
1/2 cup butter
2 oz. unsweetened chocolate or (2 T. cocoa?)
Combine and bring to a boil, stirring often, and simmer 15-20 min. or until mixture thickens. Cool before spreading over cake.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Oreo Cookie Ice Cream Cake