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!
br>To make the sponge cake, beat egg yolks, sugar and
Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
Crush the entire package of Oreos in a food processor.
Mix the melted ice cream and the cool whip together.
Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
Start with the ice cream and then add Oreos then the ice cream and so on.
Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
Crush 25 cookies; pat down in 9x13-inch pan.
Melt margarine and chocolate in sauce pan.
Add beaten eggs a little at a time and powdered sugar.
Stir until warm and fudgy (do not boil).
Spread over cookie crust.
Freeze 30 minutes.
Cut ice cream into sections and place in pan.
Softened ice cream works best.
Use a rubber spatula to smooth out top.
Sprinkle remaining cookie crumbs on top.
Freeze at least 2 hours, until solid.
Cut and serve.
he amount of ice cream necessary for this mountain cake. You will probably
lso use a cake pan).
4. soften ice cream in microwave NOTE
an to aid when releasing cake from pan). Cut a 1
cked edge.
Spoon the oreo cookie crumbs into the
ll pan.
Prepare chocolate cake mix according to package
container of pineapple-coconut ice cream in the refrigerator for 30
Line bottom of 13 x 9-inch pan with crushed Oreo cookies; cover with 1/2 stick of melted margarine.
Spread 1/2 gallon of softened ice cream over cookies; freeze. Melt syrup, Eagle Brand milk and one stick of margarine.
Bring to hard boil and boil for one minute.
Let cool completely and spread over ice cream. Top with Cool Whip and nuts.
Freeze.
Press 3/4 of cookie crumbs into a 9 x 13-inch pan.
Cover with vanilla ice cream.
Pour chocolate syrup on top and cover with Cool Whip.
Top with rest of Oreo crumbs.
Freeze.
Let ice cream soften while preparing crust.
Crush Oreos (reserving 1/4 to 1/2 cup crumbs).
Mix margarine and crumbs and pat evenly in a 13 x 9 x 2-inch pan.
Spread ice cream on crust. Pour chocolate syrup over ice cream.
Spread Cool Whip on top. Sprinkle nuts and reserved cookie crumbs on Cool Whip.
Keep in freezer.
br>Spread a layer of ice cream over the cookies.
Repeat
ith parchment paper.
Divide ice cream into 3 portions. Return 2
Crush Oreo cookies (place in Ziploc bag, roll with rolling pin).
Drizzle with butter.
Cover with ice cream.
Layer with fudge sauce.
Spread Cool Whip on top.
Crumble 1 package Oreo cookies and spread in bottom of 13 x 9-inch pan.
(Save some for topping.)
Heat one can of Hershey's hot fudge and spread over cookies.
Cool completely.
Soften ice cream and spread over cooled cookie mixture.
Top with a layer of Cool Whip, remaining cookie crumbs and nuts, if desired.
Freeze before serving.
Crush Oreos and reserve a cup of crumbs for top of cake and put the rest of the crumbs in the bottom of a 9 x 13-inch pan. Layer the vanilla ice cream or ice milk (softened). Next, pour the caramel topping and the chocolate topping followed by the roasted peanuts. Then smooth on the container of Cool Whip. Put it in the freezer.
old lime syrup in an ice cream machine, following the manufacturer's
Spread crushed Oreo cookies in the bottom of a 13 x 9-inch Tupperware pan. In a saucepan, melt butter and cocoa on medium heat. Add eggs; stir until eggs are cooked. (It will look stiff and lumpy.) Add powdered sugar into cocoa mixture and heat until it becomes soft. (It will look fudge like.) Pour over crushed Oreos, then chill until cooled. Slice ice cream in about 1-inch thick slices. Lay ice cream slices on top of cooled Oreos. Spread top with Cool Whip. Put in freezer.