This Oreo ice cream dessert is a dessert my mom found in a church cookbook, and it has quickly become a favorite of our family.
It is an easy dessert to make; however, you must allow time for each layer to do what it is supposed to do. It tastes good no matter what, but it looks much prettier if the ice cream has time to get frozen again after spreading and the fudge sauce has time to cool.
Since I now live in the land of perpetual summer, we made this dessert for our Easter. We had nobody over to eat with us, and I knew my kids would love to have this dessert over pies. Sure enough, they were very pleased with our Oreo Ice Cream Dessert, and I was pleased that there was plenty left-over for later.
Here is how you make Oreo Ice Cream Dessert:
- 1/2 cup margarine or butter melted
- 1 1/2 cups peanuts optional -- I do not use
- 1 pound Oreo cookies or generic version
- 1/2 gallon vanilla ice cream softened enough so it will spread (I sometimes put a little more than 1/2 gallon)
- 2 cups powdered sugar
- 1 1/2 cups evaporated milk
- 2/3 cup chocolate chips I use semi-sweet chocolate chips
- 1/2 cup margarine or butter
- 1 teaspoon vanilla
Crush cookies, add melted butter.
Spread in buttered 9" x 13" dish.
Put peanuts on crust if desired and freeze or refrigerate.
When the bottom layer is set, spread ice cream on top. Freeze until solid.
Mix powdered sugar, evaporated milk, chocolate chips, margarine or butter, and vanilla.
Boil 8 minutes stirring constantly.
Cool completely. When frosting is cool and ice cream is frozen solid, cover the ice cream with the chocolate frosting.
Refreeze for at least 5 hours.
If in a rush, you can use one jar of prepared hot fudge sauce instead of making the chocolate mixture. I have never made it this way.
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