Cinder Cake - cooking recipe

Ingredients

1 lb cream-filled chocolate sandwich cookies (such as Oreo or Hydrox)
1/4 cup butter, melted
1/2 gallon vanilla ice cream, slightly softened
1 (8 ounce) container frozen non-dairy topping, thawed (such as Cool Whip)
1 cup pecan pieces
1 (16 ounce) can chocolate syrup

Preparation

Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.
Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze.
After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. It is best to allow to freeze at least 1 to 2 days in advance of serving.
To serve, simply cut into squares and enjoy.