Ingredients
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24 Oreo cookies
1 c. margarine
1/2 gal. vanilla ice cream
16 oz. Hershey syrup
1 can Eagle Brand milk
1 tsp. vanilla
8 oz. Cool Whip
nuts, maraschino cherries and Oreo cookie crumbs (optional toppings)
Preparation
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Mix crushed Oreos and 1/2 cup margarine in 9 x 13-inch pan. Freeze for 30 minutes.
Spread 1/2 gallon softened vanilla ice cream evenly over cookie base.
Freeze.
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