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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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Tastes very good Ingredients:
51 oreo cookies |
3 ounces melted butter |
1/2 gallon macadamia nut ice cream |
heavy dark chocolate fudge topping |
diced macadamia nuts |
whipped cream |
Directions:
1. Grind cookies to the consistency of ground coffee. Blend in butter. Press firmly onto the bottom of a 9-inch springform pan or cake pan. Freeze until hard.
2. Soften ice cream until you can mold it with a spatula or large putty knife. Fill cake pan evenly, molding an even dome of ice cream. Freeze 4 hours or until very hard. Spread with dark fudge topping (use hot water to smooth it) as thick as you like. Freeze for 1 hour, unmold, cut with hot, wet knife and garnish with nuts and whipped cream.
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