Ingredients
-
24 Oreo cookies
1 stick butter
1 qt. vanilla ice cream
1 (8 oz.) container prepared whipped topping
1 c. pecans
16 maraschino cherries with stems
2 sq. unsweetened baking chocolate
2 c. sugar
1 large can evaporated milk
1 tsp. vanilla
Preparation
-
Grease 9 x 13-inch Pyrex dish.
Crush Oreo cookies.
Melt butter.
Stir cookies into butter and press into dish; freeze. Spread vanilla ice cream on top of cookies; freeze.
Top with the following fudge sauce which has been previously made and cooled. Cook unsweetened baking chocolate, sugar and milk to boiling until thick.
When cool, add vanilla and spread on ice cream; freeze. Spread prepared whipped topping, a sprinkle of nuts and position a cherry for each serving, in that order, on top of fudge sauce. Freeze.
Serves 8 to 10.
Leave a comment