Friday, December 17, 2010
1 stick melted butter
1/2 gallon ice cream, any flavor
Hot fudge sauce
1 8 oz. Cool Whip
Crush Oreos in large zip lock bag. Reserve 1 cup and add melted butter to remaining Oreos. Press into bottom of 9x13 pan. Freeze for about 20 minutes.
Top Oreo crust with ice cream. I normally remove ice cream from carton and slice with a big knife, then place it onto the crust. You can also soften the ice cream and spread it over the crust.
Top with hot fudge sauce that has been cooled to room temperature, then spread Cool Whip on top. Sprinkle remaining Oreos on Cool Whip. Place in freezer for at least one hour. Cut into squares and serve.
From whence it came: We all need to bow down and kiss the feet of my sweet sister-in-law, Geralane, and thank her for this over-the-top, to-die-for recipe! She has given me many great recipes over the years, but this one stands alone. It's amazing, just like Geralane!
Why it's blogable: A few reasons: Oreos, butter, ice cream, Cool Whip and hot fudge! Can you think of a better combo? I didn't think so. This recipe is a hit 100% of the time. Everyone loves it, and it's very easy to make. It's perfect for the holidays. If you make it with peppermint ice cream it is wonderful, and so so pretty. The Spy Who Loves Me has over the years requested it for his birthday cake. It's great with Mocha Almond Fudge ice cream, or cookies and cream, or mint chip, or really any flavor you like. You can't go wrong with this recipe, unless you decide not to make it. That would be wrong. Very wrong!
If you want to simplify the recipe, you can buy hot fudge sauce rather than make your own. The original recipe calls for store bought sauce. And it's good that way, but it's better with this sauce. And cheaper, too. Either way, you're gonna love this recipe!
Click here to get the printable:
Hope you enjoy stirring it up!