Sprinkle crushed cookies onto bottom of a 9 x 13-inch pan. Pour 1/2 cup melted margarine over crumbs.
Spread softened ice cream over crumbs and freeze.
Combine remaining ingredients, except frozen whipped topping; boil for 4 minutes.
Cool and pour over top of ice cream.
Top with frozen whipped topping.
Sprinkle with nuts, if desired, and freeze.
Makes 10 to 12 servings.
Combine cookies and 1/4 cup butter.
Press into bottom of cake pan.
Put softened ice cream on cookie mixture and freeze.
Boil chocolate, butter, sugar and evaporated milk.
Cook until thick. Cool and add vanilla.
Spread on ice cream.
Freeze.
Put Cool Whip and nuts on top of chocolate and freeze.
Enjoy.
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.
Mix crushed Oreos and 1/2 cup margarine in 9 x 13-inch pan. Freeze for 30 minutes.
Spread 1/2 gallon softened vanilla ice cream evenly over cookie base.
Freeze.
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.
Sprinkle crushed cookies into bottom of 9 x 13-inch pan.
Pour 1/2 cup oleo over crumbs and freeze.
Combine remaining ingredients except for ice cream and boil for 4 minutes.
Cool and pour over ice cream.
Top with Cool Whip.
Sprinkle with nuts and freeze. Makes 10 to 12 servings.
Reserve 1/2 cup cookie crumbs for top.
Combine crumbs and butter.
Pat into a 13 x 9-inch pan.
Bake at 350\u00b0 for 15 minutes. Cool.
With electric mixer, blend pudding, milk and vanilla.
Add ice cream and mix well.
Spread over cooled crust.
Let set until firm.
Cover with whipped topping and sprinkle with 1/2 cup cookie crumbs.
Refrigerate until serving time.
Mix Oreos in blender.
Save half.
Mix half of crumbled Oreos and the oleo or butter (melted).
Put in a 9 x 13-inch dish or pan.
Layer the other ingredients: softened ice cream, fudge topping, peanuts (put in blender) and Cool Whip.
Then add the rest of Oreo mixture.
Freeze and remove from freezer before serving.
Let set out a few minutes to soften.
Crush cookies (food processor works well) spread 1/2 of crumbs over 9 X 13 pan. Let ice cream and cool whip soften in large bowl, add vanilla and mix well. Spread over crumbs and sprinkle with the rest of crumbs. Keep in freezer. Keeps well.
Combine Oreo crumbs and margarine. Mix well. Reserve 1/2 cup mixture. Press in greased 13 x 9-inch pan. Spread ice cream over crust. Drizzle with chocolate syrup. Spread Cool Whip over top. Sprinkle with reserved crumbs. Garnish with almonds. Freeze for at least 12 hours before serving.
Crush cookies and mix with melted oleo.
Press into 9 x 13-inch pan.
Freeze for 1 hour.
Let ice cream soften; put over crust and freeze.
Pour fudge topping over ice cream and freeze.
Spread Cool Whip over fudge topping; sprinkle with nuts.
Freeze.
Put Saran Wrap over top when frozen.
Keep frozen until a few minutes before serving.
Crumble cookies into 9 x 13-inch cake pan.
Pour melted butter over cookies.
Slice ice cream and place slices over cookies side by side.
Pour caramel topping on ice cream and spread evenly. Spread Cool Whip on top.
Put in freezer for 3 hours, then eat.
Crumble Oreos with butter.
Hold out 2 cups, place rest on bottom of pan.
Spread soft ice cream on top; freeze about 20 minutes.
Put hot fudge on top of ice cream and top with Cool Whip.
Cover with 2 cups of the crushed Oreos.
Keep in freezer.
Crush cookies in 9 x 13-inch pan.
Spread softened ice cream on top.
Pour fudge sauce on top of ice cream.
Top with Cool Whip and garnish with nuts, cherries and cookie crumbs.
Serves 10.
In a bowl, mix together smashed cookies and melted butter. Mix together.
Reserve 1 cup of mixture for top of cake.
Press remaining cookie mixture into a 9 x 13-inch cake pan.
Spread softened ice cream over the cookie crust.
Cover ice cream with Hershey's topping. Spoon Cool Whip over and sprinkle with reserved cookie crumbs.
Keep in freezer until ready to serve. Cut into squares.
Soften ice cream.
Stir in Cool Whip and crushed Oreo cookies. Pour into bowl and freeze.
Crush cookies until fine crumbs.
Spread 1/3 of crumbs in bottom of 9 x 13-inch pan.
Let ice cream soften until you can stir it.
Fold in Cool Whip, 1/3 of crumbs and nuts.
Spread over crumbs in pan and sprinkle with remaining 1/3 of cookie crumbs. Freeze.
Cut in squares to serve.
Melt one stick margarine and add to cookie crumbs.
Pat in a 9 x 13-inch pan and freeze.
Spoon ice cream over cookie layer. Sprinkle with peanuts, if desired.
Top with cooled topping.
Pour margarine over cookies.
Spread ice cream on top of cookies.
Mix chips, milk and sugar and drizzle over top of ice cream.
Boil the milk, sugar, 1/2 cup margarine and chocolate chips on low heat.
After it has come to a boil, start timing for 8 minutes.
Remove from heat.
Add vanilla.
Cool syrup completely. Crush Oreos and mix with 1/2 cup melted margarine.
Lightly press in a 9 x 13-inch pan.
Layer vanilla ice cream on Oreos.
Pour syrup on top (after it is completely cooled).
Freeze.