Ingredients
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22 Oreo cookies, crushed
1/4 c. margarine, melted
1 can Hershey's syrup
1 1/3 c. peanuts, chopped
1 jar caramel ice cream topping
1/2 gal. vanilla ice cream
1 (12 oz.) Cool Whip
Preparation
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Mix together Oreo cookies, melted margarine, 1/2 can Hershey's syrup and nuts.
Spread in 9 x 13-inch pan.
Pour caramel topping on crust.
Slice ice cream in 1/2-inch thick slices and place on top of caramel.
Pour 1/4 can of Hershey's syrup on ice cream. Cover with plastic wrap and tinfoil and freeze for 2 to 3 hours. Remove from freezer and spread Cool Whip over cake.
Drizzle with remaining 1/4 can Hershey's syrup.
Sprinkle with nuts if desired. You may substitute Rice Krispies for the nuts or use any flavor ice cream in place of vanilla.
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