Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
Set aside 15 cookies; finely chop remaining cookies.
Mix chopped cookies and butter in bowl.
Press firmly on bottom of 13x9x2-inch baking pan.
Freeze for 10 minutes.
Spread ice cream evenly over crust.
Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream.
Freeze for at least 4 hours or overnight.
br>Carefully spread softened ice cream (Mary's recipe says to cut in
hocolate ice cream over caramel sauce; freeze until firm. Combine vanilla ice cream and
Roll Oreo cookies in a storage bag until cookies are crumbly. Slightly thaw ice cream.
Put 1/4 cookies on bottom of 9x13-inch pan.
Mix together 1/2 of cookies crumbs, Cool Whip and ice cream. Spread over cookie crumbs.
Sprinkle remaining cookie crumbs over the top and freeze.
Serve frozen.
I have also tried chocolate chip cookies with this recipe.
freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze until
Crush oreos and mix with butter.
Reserve about 1 1/4 cup for sprinkling on top of dessert.
Press the rest
into a 9 x 13 pan. Spread softened ice cream on crust and freeze.
In a saucepan, mix milk, sugar and chocolate.
Stir and cook until thick, 25 to 30 minutes.
Add butter and vanilla.
Cool completely.
Spoon over ice cream and return to freezer.
Top with Kool Whip (softened) and sprinkle with
crushed oreos. Freeze.
Keeps two weeks.
alf the sauce.
Spread ice cream over crumb mixture and add
ver cake. Spread one third ice cream over strawberries.
Repeat layers
Dissolve gelatin in boiling water.
Add cold water and wine. Add ice cream by spoonfuls, stirring until melted.
Chill until slightly thickened, then stir.
Spoon into dessert dishes.
Chill about 1 hour.
Makes 7 servings.
br>Place peach half in dessert dish (you may need to
Place ice cream on cookie mixture.
Spread around.
Freeze. Combine remaining ingredients in pan over medium heat.
Cook until mixture thickens (5 to 10 minutes).
Cool slightly and spread over ice cream.
Freeze 15 to 30 minutes.
Spread over top of dessert 1 container Cool Whip.
Remove from freezer 10 minutes before serving.
In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
Completely dissolve gelatin in boiling water.
Spoon in ice cream, stirring until ice cream is melted.
Pour into individual dessert glasses OR a serving bowl.
Chill about 30 minutes, or until set.
If desired, garnish with fresh fruit.
Mix cookies and melted butter well.
Press into cake pan.
Top with softened ice cream.
Refrigerate.
Mix together powdered sugar, milk, butter and chocolate chips.
Cook 8 minutes.
Add vanilla.
Cool and pour over ice cream.
Freeze.
Press Spanish peanuts onto dessert.
Spread half of the Cool Whip onto the bottom of a 13 x 9-inch pan.
Arrange ice cream sandwiches evenly on top of the Cool Whip, then spread the remaining Cool Whip on top of the ice cream sandwiches and freeze.
Before serving, shave the candy bar and sprinkle the shavings on top of the dessert.
1-inch casserole dish with ice cream sandwiches. (Should take about 9
Mix first four ingredients.
Press half of the mixture into a 9 x 13 greased pan.
Spoon 1/2 gal. softened ice cream onto mixture in pan.
Press second half of mixture on top of ice cream. Freeze until ready to serve or until ice cream is frozen.
Tear cake into small pieces; divide into thirds and place in bowls. Sprinkle strawberry Jell-O (dry) over 1, lime over another and orange over another. Toss until coated. In a 10-inch tube pan, put strawberry pieces in bottom. Spoon strawberries over cake; spread 1/3 ice cream over strawberries. Repeat with lime, cherries, ice cream, orange cake, oranges and ice cream. Freeze until firm. Unmold on chilled plate. Cut about 10 minutes before serving.
Mix crackers margarine and sugar and press into a greased 9 x 13 inch pan.
Set aside.
Let Sherbet and ice cream soften and mix together.
Spread over the crust and freeze.
Mix sugar, lemon juice and butter together and cook on low heat until dissolved. Add a little of the hot mixture to 2 egg yolks.
Mix well and pour back into saucepan with other hot mixture.
Bring to a boil and cook one minute.
Cool thoroughly and spread over ice cream.
Serve with dollop of whipped cream and lime slice.