½ gallon mint chocolate chip ice cream, softened
8 oz. Cool Whip
8 oz. Fudge ice cream topping
1/3 c. butter, melted
Crush Oreo cookies in a food processor or with a rolling pin. Divide in half. Pour melted butter in one half and press in the bottom of a 9X13 pyrex dish. Press softened ice cream as the next layer over crumbs. Spread Cool Whip over the ice cream and then smooth topping over it. Top with the rest of the Oreo cookies and freeze for about 4-5 hours. Keep frozen until ready to serve.
No comments:
Post a Comment