Preheat oven & spray an 8x8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.
Spread ice cream in crust; top with fudge sauce.
Freeze until firm, about 6 hours.
To serve, garnish pie with whipped topping and cookies.
Makes 8 servings.
ours.
Pull out the fudge, peel off the paper or
Spread ice cream in crust; top with fudge sauce.
Freeze until firm, about 6 hours.
Put Cool Whip topping and bite size cookies on top.
Spread ice cream or frozen yogurt in crust; top with fudge sauce.
Freeze until firm, about 6 hours.
To serve, garnish with whipped topping and cookies.
Press cookies lightly into the fudge. Cool at room temperature until
Spread ice cream in crust; top with fudge sauce.
Freeze until firm, about 6 hours.
To serve, garnish pie with whipped topping.
Break Oreos into pieces and press into dish.
Spread ice cream or yogurt on crust; top with fudge sauce.
Freeze until firm, about 6 hours.
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
piece.
Heat hot fudge on high for 30 to
Crush Oreo cookies.
Mix crumbs with enough melted butter to press into the bottom of a round spring-form pan (a regular pan can be used).
Place in the freezer until firm.
Remove from freeze and fill pan with coffee ice cream, pressing down firmly. Place in freezer again until ice cream is firm.
(This dessert may be made in layers.) Cover with fudge topping (using a warm topping is easier to spread).
Place in freezer to set.
When fudge is hard, cover with whipped topping and serve.
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!
Pour the fudge topping into a medium bowl.<
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!
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.
Break up Oreo cookies in 9 x 13-inch pan.
Cover with softened ice cream.
Spread with Hershey's fudge chocolate topping.
Cover with Cool Whip (softened to spread).
Sprinkle with Oreo crumbs and chopped cherries, if desired.
Cover with foil and freeze until served.
(Remove from freezer to thaw for cutting.)
reak the rest of the oreo cookies and pulse until crumbs
Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining
br>You can double the recipe for Double-Stuff Oreos, but
Completely grind entire package of Oreo cookies. I find that the