Crumble cookies in bottom of a 13 x 9-inch pan.
Spread half the cookies in pan.
Layer with 1/2 the ice cream, 1/2 nuts and 1/2 chocolate syrup or hot fudge.
Repeat layers.
Top with whipped cream and cherries.
Freeze until set and slightly firm. Serve.
Mix fruit in bowl and let stand until juices mix.
Take one scoop of ice cream and pour or spoon fruit mixture on top.
Add dash of Amaretto (almond flavored liquor).
Mix together the first 4 ingredients.
Press all but 1/2 cup of this mixture into a 9 x 13-inch pan.
Slice the vanilla ice cream into 3/4 to 1-inch thick slices.
Arrange slices on crumbs. Smooth top of ice cream (it gets soft).
Sprinkle with remaining crumbs.
Freezes well.
This is super fast and no baking!
Crush enough oreos for a layer in a casserole dish.
Slice ice cream (1/2 inch) and layer over oreos.
Next spread a layer of fudge topping (spreads easier if it is a little warm).
Spread layer of cool whip.
Sprinkle more crushed oreos over the top.
Freeze for 15 minutes.
Serve and watch it dissappear!
llow to cool.
Combine ice cream, pudding mix and milk; beat
Layer one box of ice cream sandwiches in a long pan and cover with cool whip. Add second box of ice cream sandwiches and cover with remaining cool whip.
You can put nuts on top.
Keep in freezer.
In a heavy skillet on low heat, melt butter.
Add pecans and coconut.
Heat until light brown.
Add brown sugar and stir well. Remove from heat and place half of cooked mixture in 9 x 12-inch Pyrex
baking
dish.
When cool, place ice cream on top and remaining
cooked
mixture on top of ice cream.
Freeze and cut in squares and serve.
Mix together crackers and melted margarine.
Save 3/4 cup for topping.
Put remainder on bottom of 9 x 13-inch pan.
Beat with mixer until smooth ice cream, pudding and 1 1/2 cups milk.
Pour over cracker crumbs that you pressed down.
Chill 2 hours or make day before.
Add 8 ounces Cool Whip and sprinkle with remainder crumbs on top.
Crush crackers fine.
Melt butter and mix with crackers and press into 9 x 13-inch pan.
Mix 1/2 gallon vanilla ice cream (softened) and milk.
Add instant pudding.
Pour on top of cracker mixture.
Top with Cool Whip.
Sprinkle with chopped nuts or crushed Ritz crackers.
Put in freezer at least 2 hours before serving.
Put ice cream sandwiches in bottom of 9 x 13 glass dish. Spread Cool Whip on top. Squeeze chocolate \"Magic Shell\" on top of Cool Whip. Put into freezer for 4 hours. Cut into squares, then serve.
Combine crackers and oleo.
Take out 1 cup of crumbs and set aside.
Line a 9 x 13-inch glass cake pan with remaining crumbs and press down.
In a large mixer bowl, combine softened ice cream, milk and instant pudding.
Beat at least 20 minutes.
Pour over crumbs.
Refrigerate for several hours.
Top with Cool Whip and sprinkle remaining crumbs on top.
Cover with foil.
Refrigerate overnight.
Keeps well in refrigerator.
Mix crackers and margarine well and press firmly in bottom of 9 x 13-inch Pyrex dish.
Mix the ice cream and pudding together; pour over cracker crust.
Top with Cool Whip and coconut.
Keep in refrigerator.
Better after at least 12 hours.
You may freeze this for later.
Keeps in refrigerator for several days.
Melt oleo and sugar.
Add Chex, coconut and nuts.
Put in 2/3 of mixture into greased 8 x 10-inch pan.
Set other 1/3 mixture aside.
Slice and press ice cream onto Chex.
Put rest of Chex mixture on top.
Freeze.
Mix wafers and 2 sticks butter.
Put 1/2 mixture on bottom; place ice cream (cut in half), then other 1/2 of wafer mixture. Cover with sauce.
Mix Rice Chex, coconut, pecans, sugar and margarine well.
Put 2/3 of mixture in a 9 x 12-inch cake pan.
Top with softened ice cream.
Put remaining topping on.
Freeze until firm.
Take out 5 minutes before serving.
Scoop vanilla ice cream into balls.
Roll in toasted coconut and pack lightly as you roll.
Put in plastic container and freeze.
When ready to serve, place 3 toasted coconut balls in a dish, stripe with syrup and top with dab of Cool Whip.
Line 9 inch x 13 inch pan with layer of ice cream sandwiches side to side.
Spread half of the Cool Whip, top with half of the fudge sauce.
Layer with more sandwiches, remainder of Cool Whip and remainder of hot fudge sauce.
Sprinkle nuts over top.
Freeze 4 -5 hours.
Soften 15 - 20 minutes before serving.
Freeze leftovers.
Melt margarine in 9 x 13-inch pan.
Add brownie mix and bake 20 minutes at 350\u00b0, stirring after 10 minutes.
Remove 1 cup to save for topping.
Mix the rest of brownie crumbs with ice cream. Sprinkle reserved brownie on top.
Drizzle chocolate syrup over all.
Freeze 12 hours.
Crush Oreos and line dish (bottom only) saving about 1/4 cup for topping.
Pour 1/2 cup melted butter on top, distributing as evenly as possible.
Freeze for 15 minutes.
Add softened ice cream, spreading evenly, and place in freezer for a minimum of two hours, overnight preferably.
Grease and line base of 23 cms springform pan with baking paper.
Toast almonds till golden for about 3 minutes in small non stick frypan.
Spoon ice cream into large bowl. soften for 10 minutes.
Add yoghurt and cinnamon to softened ice cream.
Combine well then fold throght Turkish Delight and 1 cup of almonds.
Spoon into pan, top wit rest of almonds.
Cover with foil.
Freeze overnight.
Cut into wedges to serve.