Ingredients
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24 Oreo cookies
1 c. melted butter
2 1/2 gal. vanilla ice cream
2/3 c. sugar
2/3 c. evaporated milk
1 bar German chocolate
1 tsp. vanilla
1 large container whipped cream topping
Preparation
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Crush Oreo cookies; mix with 1/2 cup butter.
Pat into bottom of 9 x 13-inch pan; freeze.
Cut ice cream into 8 sections; let thaw 20 to 30 minutes.
Spread over cookie layer and freeze.
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