At a recent dinner gathering, one of our friends, Jill, brought this dessert and we all went crazy over it. I asked her for the recipe and she generously gave it to me and said it was a dessert that was brought by one of her friends to her wedding shower 48 years ago. It has stood the test of time. With a few of my own tweaks, enjoy this delicious confectionary.
INGREDIENTS:
- 1 Package family size Oreo cookies
- 1 Stick of melted, salted butter
- 1 Gallon of vanilla ice cream, slightly softened (I prefer Bluebell Homemade Vanilla)
- 1 Large container of whipped topping, thawed
- Choose all or some of the following toppings:
- Maraschino cherries
- Chocolate syrup
- Caramel syrup
- Pecans
- Mini chocolate chips
- Heath Bar chips
- Chocolate shavings
INSTRUCTIONS:
- Line a 9 x 13 casserole dish with parchment paper long enough to have sides surpass the surface of the dish. Do this for all four sides.
- Process the cookies in a food processor until finely ground.
- Add the melted butter and process until well incorporated.
- Place the mixture in the parchment paper lined casserole dish and evenly press over the entire bottom surface.
- I don’t like the icecream to soften too much as it tends to crystalize when re-frozen. Once it begins to look soft around the edges, I place it in a bowl and use a hand mixer to blend it into a thick, even substance.
- Spread the icecream over the Oreo crust, then spread the whipped topping over the ice cream.
- Top with your choice of toppings. I used pecans, Heath Bar chips, chocolate sauce, chocolate shavings and maraschino cherries.
- Return to the freezer until completely frozen.
- Use the flaps of the parchment paper to remove the dessert from the dish and slice to your liking.
- You can be creative as you want by using other types of toppings such as other types of nuts and syrups and other flavors of icecream.
