32 oreo cookies (regular)
1/4 c. butter, melted
1/2 gallon cookies n' cream ice cream (or any flavor really but I think this one is best)
3/4 c. Mrs. Richardson's hot fudge topping
6-8 oz. cool whip
Crush cookies in a sturdy ziploc bag. Take out about 1 cup of crushed cookies to put on top. Pour cookies crumbs into bottom of 9x13 pan and then mix with melted butter. Spread evenly for the crust. Slice ice cream and layer on top of cookie crust. (Works well if you just do a 1/2 inch slice and then spread the rest on top of that and in the cracks). Pour the fudge topping over the ice cream (don't heat) and spread evenly. Spread the cool whip over the topping and sprinkle the remaining crushed cookies on last. Freeze until ready to serve.
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