Ingredients
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24 Oreo cookies
1/4 c. melted butter
1/2 gal. softened vanilla ice cream
1 (16 oz.) can Hershey's syrup
1 can Eagle Brand condensed milk
1/2 c. butter or margarine
1 Tbsp. vanilla
1 large container Cool Whip
Preparation
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1st Layer:
Crush cookies with a rolling pin and mix with butter.
Press in a 13 x 9-inch pan and freeze for 30 minutes.
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