e inner side of the cake pan, packing them snugly
Put Oreos in a plastic bag and crush into crumbs with a rolling pin.
Spread half the Oreo crumbs in a 13 x 9-inch cake pan.
Spread softened ice cream over Oreo crumbs.
Top with remaining Oreo crumbs.
Chill until set.
Before freezing, you can drizzle with chocolate syrup.
When serving, you can offer choices of hot fudge, whipped cream, cherries, nuts - the gooier the better!
Crush Oreo cookies and mix with 1 stick melted margarine. Press into 9 x 13-inch pan. Freeze for 30 minutes. Soften ice cream and spread over cookie layer; return to freezer for another 30 minutes (or longer). Bring milk, syrup and margarine to a boil, stirring constantly for approximately 2 minutes. Add vanilla to hot mixture and let cool completely. Pour cooled mixture over vanilla ice cream and freeze another 30 minutes. Spread Cool Whip on top. Chill and serve.
Mix Oreo cookie crumbs (reserve 1/4 cup of crumbs for the top)and melted margarine. Pat into a 9 x 13 pan. Freeze until set. Spread ice cream onto the crust. Refreeze. Spread fudge topping on top and sprinkle with the reserves oreo cookie crumbs.
Crush 24 Oreo cookies (with filling) and spread
br>Spread a layer of ice cream over the cookies.
Repeat
Crush cookies; do not remove cream.
Reserve about 3 crushed cookies for top.
Mix rest with butter.
Pat down in a 9 x 13-inch container.
Cover.
Freeze 20 minutes.
Spread softened ice cream. Cover and freeze 20 minutes.
Pour fudge over ice cream.
Cover and freeze for 20 minutes.
Spread Cool Whip on top.
Sprinkle with reserved cookie crumbs.
Freeze overnight.
br>To make the sponge cake, beat egg yolks, sugar and
Use a container with a top.
Crunch Oreo cookies in the bottom of container.
Spread enough melted butter to cover the cookies. Spread thawed ice cream over cookie crumbs.
Put hot fudge in microwave until melted, then cover the ice cream.
Crunch more Oreo cookies over the fudge and cover with Cool Whip.
Cover the ice cream cake with lid and put in freezer.
Leave in freezer 2 to 3 hours, then serve!
he amount of ice cream necessary for this mountain cake. You will probably
Remove ice cream from freezer and allow to soften slightly. Crush cookies until fine crumbs.
Using a glass baking dish, spread
a thin layer of cookie crumbs in bottom.
Spread softened ice cream on top of crumbs.
Do this until ice cream and cookie crumbs are gone.
Spread a generous layer of Cool Whip to \"ice\" your ice cream cake and garnish with cookie crumbs.
Place cake back into freezer until ice cream is again firm.
Enjoy!
Soften ice cream and whipped topping.
Set aside.
Crush Oreo cookies and add margarine.
Put cookie mixture in container and spread evenly.
Put and spread ice cream over cookie mixture.
Now spread whipped cream topping over ice cream.
Pour fudge topping over whipped cream.
Now sprinkle some cookie crumbs over and freeze for at least 6 hours.
an to aid when releasing cake from pan). Cut a 1
Crumble 1/2 of the cookies into 13 x 9-inch pan.
Pour some of the chocolate syrup over the cookies.
Mix and pat back down into pan.
Layer 1/2 of the ice cream.
Slice it off.
Dribble chocolate syrup over this and then add cookie crumbs.
Syrup over this, then layer with ice cream.
Dribble chocolate syrup over this again if you want more chocolate taste.
Add Cool Whip on top.
Can put cookies around to decorate or sprinkle cookie crumbs on top.
Can add cherries.
Freeze until ready to serve.
Mix crushed cookies with melted butter; press into the bottom of a 12-inch pie taker.
Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream.
Spread whipped topping over fudge.
Garnish with chocolate curls or Oreo cookie mini's, if desired.
Put in freezer for 2 hours before serving.
Mix 1 stick butter and cookies. Spread in 9 x 13 cake pan. (Reserve some cookies for the top of the dessert.) Freeze overnight. Spread the ice cream over cookie mixture and freeze overnight.
container of pineapple-coconut ice cream in the refrigerator for 30
Mix cookie crumbs and butter and press into 9 x 13-inch pan. Freeze 20 minutes or until firm.
Spread slightly softened ice cream over crust.
Freeze 20 minutes or until firm.
Spread fudge topping over ice cream.
Freeze 20 minutes.
>Prep the ice cream:
Let the vanilla ice cream soften for
blespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans