Ice Cream Cake - cooking recipe

Ingredients

35 to 40 Oreo cookies
1/2 c. Hershey's chocolate syrup
1/3 c. margarine
1/2 gal. ice cream
12 oz. Cool Whip

Preparation

Crush all the Oreo cookies.
I use a Ziploc bag and a rolling pin.
A blender may also be used.
Spread the cookie crumbs in a 9 x 13-inch pan. Melt margarine and combine with cookie crumbs. Press firmly into bottom of pan to make crust.
Smother the entire crust with the chocolate syrup.