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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 20 |
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This is a wonderful dessert on a hot summer day, or even in the winter. Very pretty and the Chocolate Fudge sauce recipe that you make can be made and used over ice cream as a great topping. Ingredients:
6 tablespoons butter or oleo |
24 oreo cookies |
16 ozs. hershey's syrup |
1 can eagle brand milk |
1 stick butter or oleo |
1/2 gallon of vanilla ice cream |
cool whip (regular size) |
Directions:
1. Melt 6 Tablespoons Butter or Oleo.
2. Finely crumble the 24 Oreo cookies.
3. Mix together the melted Butter and crumbled Oreo cookies, press into a 9X13 pan (bottom only) Freeze till firm.
4. Bring Hershey's syrup and Eagle Brand Milk, and stick of Butter to a slow bubble and simmer 5 minutes. COOL
5. Layer 1/2 gallon Vanilla Ice Cream over frozen cookie crumb crust.
6. Freeze for 45 minutes.
7. Pour cooled fudge mixture over ice cream and freeze again.
8. Spread layer of Cool Whip on top and freeze again.
9. ENJOY
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