Spread ice cream evenly into two 9-inch round cake pans lined with plastic wrap.
Place in a freezer for at least 1 hour. Remove from pans and return to freezer.
Let ice cream start to thaw. Stir and pour ice cream into pie crust.
Top with chocolate or hot fudge syrup.
Put in freezer for 2 hours.
Remove from freezer.
Let stand about 5 minutes before serving.
>cream, whisk the condensed milk and heavy cream in a bowl until thick and
cocoa powder, baking soda, sour cream and 3/4 cup water in
hick.
Add
sugar and beat about 15 minutes until
rap and chill well before cutting and assembling cake.
Cookies and Cream Buttercream Frosting
Mix the first ingredients in small bowl.
In large bowl, mix milk and pudding, then blend in Cool Whip.
Combine with other ingredients.
Crush cookies; layer cookies, then cream in glass bowl.
Refrigerate.
Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch
Dip Oreos into milk until soft. Layer cookies and whip cream until bowl is filled. Each layer of cookies needs to be dipped into milk. Add hard Oreos to top layer. Chill until cold.
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
In a bowl, beat the egg yolks and stir in condensed milk and vanilla.
Fold in the crushed cookies and whipped cream.
Pour mixture into a 9 X5 loaf pan lined with foil.
Cover and freeze for 6 hours or until firm.
rom cookies. Heat stuffing with cream to just below boiling, and continue heating
Stir ice cream until smooth.
Stir in Cool Whip, making sure mixture is creamy.
Crack (do not crumble) Oreo cookies and mix in.
Put in a 9 x 13-inch baking dish and freeze overnight.
Mix together Oreo cookies and melted oleo; press in bottom of 9 x 13-inch pan.
Blend cream cheese, 1 Cool Whip and powdered sugar; spread over cookie layer.
Prepare chocolate instant pudding with milk and layer into pan.
Spread 1 Cool Whip over pudding layer.
Sprinkle with crumbled cookies, if desired.
Line 9x5 inch loaf tin with foil, allowing enough overhang to cover the top.
In a mixing bowl, whip cream to soft peaks. Set aside.
In another bowl, beat the egg yolks until pale and thick. Stir in condensed milk and vanilla. Fold in biscuits and cream.
Pour into the prepared loaf pan and cover. Freeze for 6 hours.
Remove from loaf pan and slice thinly to serve.
Line a baking sheet with waxed or parchment paper.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 2 minutes. Mix 1/2 the crushed cookies into the melted chocolate. Stir in peppermint extract.
Spread chocolate mixture evenly on the baking sheet. Sprinkle remaining cookies and crushed candy canes on top of melted chocolate.
Let stand at room temperature until bark has hardened, about 2 hours. Break into random pieces using your hands.
Combine ice cream, cookies and milk in a blender.
Blend on medium speed for about 2 minutes or until well combined.
*Use 5 when using vanilla ice cream or 4 when using cookies and cream.
Combine crushed cookies and 1/2 cup butter.
Press into bottom of a 9 x 13-inch pan.
Freeze.
Spread ice cream on crusts and freeze.
Place all ingredients in a blender. Process until smooth. Serve immediately.