Ingredients
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24 Oreo cookies, crushed in blender
butter or margarine
1/2 gal. peppermint ice cream, softened
3 oz. unsweetened baking chocolate
1 c. sugar
dash of salt
1 1/2 c. (12 oz.) evaporated milk
1/2 tsp. vanilla
1 (8 or 9 oz.) carton frozen whipped topping, thawed
Preparation
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Combine crushed cookies with 1/3 cup melted butter.
Press into a 13 x 9 x 2-inch pan.
Spread with softened ice cream. Cover and freeze.
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