Ingredients
-
15 oz. pkg. Oreo cookies, crushed
1 stick butter
1/2 gal. butter pecan ice cream, softened
1 can Hershey chocolate syrup
9 oz. carton Cool Whip
Preparation
-
Mix together Oreo cookies and butter and press into 9 x 13-inch pan (save 2/3 cup for a topping).
Place butter pecan ice cream (softened) on top of cookie crust.
Pour syrup on top of ice cream and spread Cool Whip on top of syrup.
Sprinkle crumbs on top of Cool Whip.
Place in freezer and freeze.
Leave a comment