Oreo ice cream cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (1-lb) Oreo cookies; crushed |
| 1 | Stick butter; melted | |
| ½ | gallon | Mint chocolate chip ice cream; softened |
| 1 | Stick butter | |
| 2 | ounces | Unsweetened baking chocolate |
| 1 | cup | Sugar |
| 1 | can | (12-oz) evaporated milk (do not use skim) |
| 1 | carton | (8-oz) Cool Whip; thawed |
Directions
CAKE
TOPPING
From: Anita J Ford <ladyanita@...> Date: Sat, 3 Aug 1996 21:49:16 PST For cake: Combine crushed cookies and butter. Put in 9 x 13 pan. Freeze.
When crust is frozen, spread ice cream on top of crust and return to freezer to freeze solid.
For topping: Combine batter, chocolate, sugar, and evaporated milk in heavy saucepan. Cook 10 minutes, stirring constantly until thick. Cool, then spread over ice cream; freeze.
When frozen, top with Cool Whip and return to freezer until ready to serve.
EAT-L Digest 2 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .