Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
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.
Mix the raspberry puree, lemon juice, sugar, and vanilla extract. Season with grappa. Distribute the sauce between 4 glasses then place a scoop of ice cream in each glass. Serve decorated with mint leaves.
r until firm.
Spread ice cream over chocolate layer.
Cover
Thaw ice cream at room temperature for 10 to 15 minutes.
Fill pie crusts with ice cream.
Top with Cool Whip.
Freeze until ready to serve.
Serves 8 to 10.
b>mint and sugar. Pulse until finely chopped. Immediately fold through ice cream. Return ice cream
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.
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.
br>Carefully spread softened ice cream (Mary's recipe says to cut in
Mix cookie crumbs, sugar and margarine.
Put 2 cups of crumb mixture in bottom of 9 x 13 pan.
Soften mint ice cream and put over crumb crust.
Top with remaining crumbs.
Freeze.
Serve frozen.
Line a 9 inch pie dish with foil and parchment paper.
In a large, heatproof bowl, combine milk chocolate and butter. Place over a saucepan of gently simmering water and stir until melted and smooth. Remove from heat. Mix in Rice Krispies. Transfer to prepared dish and press firmly into base. Chill until firm.
Spread ice cream over base and freeze until firm. Top with shaved chocolate. Cut into wedges to serve.
Coarsely crush cookies.
Mix with
margarine and spread over bottom of 11 x 13-inch pan.
Freeze.
Soften ice cream and spread over cookie layer.
After ice cream has frozen, cover it with a layer of thick fudge sauce.
Let that freeze and then cover with Cool Whip or whipped cream.
If desired, may drizzle chocolate sauce and chopped nuts over it.
Keep in freezer until a few minutes before serving.
Crush Oreo cookies and press all but 1 cup in a 9 x 13 x 2-inch pan.
Layer softened ice cream over crushed cookies.
Layer Cool Whip over ice cream.
Sprinkle jar of caramel topping over Cool Whip.
Sprinkle nuts on top.
Sprinkle the saved 1 cup of crushed Oreos on top.
Freeze overnight.
Take out a while before serving.
Crush cookies in Ziploc bag.
Combine cookie crumbs and butter and press into 9 x 13-inch pan.
Refrigerate.
Spoon softened ice cream on crust.
Heat hot fudge so it is warm.
Spread on ice cream.
Spread whipped cream over chocolate layer and sprinkle with nuts.
Freeze 2 hours, then cover with foil.
Keeps for a month.
Boil butter and brown sugar together for 1 minute.
Add coconut, Special K and pecans.
Place half of this mixture into a 9x13 pan and bake for 10 minutes at 350; watch carefully so it doesn't burn.
When cool, spread with softened ice cream; sprinkle on remaining crumbs and freeze.
Try mint, butter pecan and strawberry ice cream!
YUM.
Butter and grease 9 x 13-inch glass pan.
Prepare graham cracker crust mixture of choice and cover bottom of dish, reserving a few crumbs for topping.
Soften butter or oleo.
Add powdered sugar, melted chocolate and egg yolks.
Beat well.
Beat egg whites and fold into chocolate mixture.
Pour over crust and freeze.
Cover with ice cream of choice.
Vanilla is good and so is mint chocolate chip.
Sprinkle remaining crumbs on top.
an use any kind of ice cream or frozen yogurt you want
hocolate ice cream over caramel sauce; freeze until firm. Combine vanilla ice cream and
lightly, the stir in the cream, peppermint extract, and food coloring
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.