Ingredients
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20 oz. bag Oreo cookies, crushed
1/4 c. margarine, melted
1/2 gal. vanilla ice cream (fat-free)
18 oz. Hershey's Chocolate Shoppe topping or double chocolate fudge
12 oz. Cool Whip
Preparation
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Mix crushed Oreo cookies with margarine (save a little for topping).
Place into bottom of 9 x 13-inch pan.
Put ice cream on top of cookies.
Soften a little, then add chocolate topping. Then Cool Whip on top.
Sprinkle with remaining crushed Oreos. Freeze.
(Let ice cream soften a little before spreading.)
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