Mix all ingredients and put in an ice cream freezer.
Follow direction on freezer for making ice cream.
Ice cream can be any flavor, just add what you like best!
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.
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.
ake pan).
4. soften ice cream in microwave NOTE: what works
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!
Let ice cream slightly soften. Spread 2 c. of ice cream in pie shell; sprinkle with 1 c. cookies crumbs. Repeat with remaining ice cream and cookies crumbs. Freeze for 2 hours.
b>oreo cookies in a plastic bag. Set aside.
In the ice cream
Thaw ice cream a little.
Mix ice cream and Cool Whip.
Add crushed Oreo cookies and mix slowly.
Place in serving dishes or containers to thicken.
Put in freezer for awhile before serving.
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.
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.
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.
Spread 1 qt. Oreo ice cream into Oreo pie crust. Top with 4 oz. cool whip. Drizzle 2 Tbsp. chocolate syrup over cool whip. Cover and freeze until firm.
Set ice cream out to soften.
Crush Oreos in the bottom of a 9 x 13-inch cake pan.
Cover the crushed cookies with ice cream. Warm the jar of fudge under hot water if needed, then drizzle over the ice cream.
Mix the Kahlua with the Cool Whip, then top the mixture over the fudge layer.
Freeze for at least 2 hours before serving.
Crumble cookies in bottom of a 13 x 9-inch pan.
Spread half the cookies in pan.
Layer with 1/2 the ice cream, 1/2 nuts and 1/2 chocolate syrup or hot fudge.
Repeat layers.
Top with whipped cream and cherries.
Freeze until set and slightly firm. Serve.
Put the ice cream in a large mixing bowl.
Allow to melt slightly, enough to where it is soft enough to mix. Add whipped cream and crushed Oreos and mix until the cookies are mixed evenly.
Pour into freezer-proof cake pan.
Lay whole cookies on top. Cover and place in freezer.
Serve after ice cream solidifies.
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.
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.
Let ice cream soften slightly.
Blend in Cool Whip.
Crush Oreo cookies by hand into bite size chunks and add to ice cream mixture.
Place into a Tupperware container and freeze.
Crush Oreos; set 1 cup aside.
Melt margarine.
Mix with Oreo in 9 x 13-inch metal pan.
Slice ice cream in one-inch slices. Place on top of Oreos.
Pour on Hershey's syrup.
Spread Cool Whip and top with remaining Oreo.
For festive colors, add red food coloring to Cool Whip.
Keep in freezer.