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1 regular size package of original Oreos
1 half gallon of vanilla ice cream
1 8 oz. carton of Cool Whip
Let ice cream sit out and soften. Place Oreos in a gallon-size storage bag and crush. Don’t worry about multiple sizes of crumbs; you will want the texture chunky. Put cookies in a large bowl and mix in the softened ice cream. Fold in the Cool Whip and pour into a 9 x 13 cake pan or storage container. Cover tightly with plastic wrap and foil or the storage lid. Freeze several hours or overnight until firm. When ready to serve, take out of freezer and cut in squares. A warm, sharp knife makes the cutting easier. (Just run the knife under hot water before cutting) Return leftovers to the freezer. This recipe will last for several weeks, as long as it stays tightly covered…..ENJOY! |
