Ingredients
3 ¾ C Oreo cookies (crushed)
½ C salted Butter (that’s has been melted)
1.5 quarts Vanilla Ice Cream that has been softened
1 jar (12.8 ounces) Hershey’s Hot Fudge ice cream topping (that has been warmed)
1 (16 ounces) container whipped topping (that’s been thawed out)
Mini Chocolate Chips for the topping
Extra Oreos to decorate the top (optional)
In a large bowl, add in your crushed cookies and butter and mix until combined, next press the cookie mixture into a greased 13x9 inch dish. Add in softened ice cream to the top of the cookie mixture and carefully spread it on top, try to not disturb the cookie bottom. Next cover and freeze until the ice cream sets. Drizzle fudge topping over ice cream and cover and freeze until that also sets. Finally add your whipped topping all over the top and add in extra Oreos for decoration (if desire) and sprinkle in your chocolate chips. Cover and freeze for overnight or until firm. Take your cake out the freezer 10 minute before you want to serve.
Enjoy!
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-Lydia Alpha
