1 package Oreo cookies
1/2 gallon mint chocolate chip ice cream (or whatever kind you like)
1 bottle Hershey chocolate and/or caramel syrup
1 container cool whip
Mash 1/2 of the Oreo cookies and pour in the bottom of a 9x13 cake pan. Spread so it covers the bottom of the pan evenly. Cut the ice cream in thirds. The first two thirds will lie next to each other in the pan, the last third you’ll have to cut and shape to fit the rest of the pan. Take the Hershey’s syrup and squeeze all over the top of the ice cream. Put a layer of whip cream on. Add the other half of the crushed Oreo cookies on top of that. Freeze overnight and serve!
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