Ingredients
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24 Oreo cookies, crushed
1/2 gal. vanilla ice cream
1 can Eagle Brand milk
8 oz. Cool Whip
1 1/2 sticks margarine
1 can Hershey's chocolate syrup
nuts
Preparation
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Line bottom of 13 x 9-inch pan with crushed Oreo cookies; cover with 1/2 stick of melted margarine.
Spread 1/2 gallon of softened ice cream over cookies; freeze. Melt syrup, Eagle Brand milk and one stick of margarine.
Bring to hard boil and boil for one minute.
Let cool completely and spread over ice cream. Top with Cool Whip and nuts.
Freeze.
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