Saturday, March 14, 2009

Ice Cream Cake

1 package Oreos, divided
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®

1. Set aside five to 10 cookies for topping. Crush about 30-40 cookies. Melt butter then stir in crushed cookies until combined. Spread mixture in bottom of 9 x 13 inch pan and place in freezer to set up for about 10 minutes.
2. Spread ice cream over cookie layer. Microwave hot fudge topping for about 1 minutes then spread over ice cream.
3. Spread whipped topping on top. Crush reserved cookies and sprinkle on tip. Freeze about 4 hours.

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