| | Directions | - First layer: Crush the cookies, and mix with the melted butter. Press into a cake pan; then freeze for a few minutes.
- Second Layer: Spread the softened ice cream over the cookie layer; then freeze.
- Third Layer: In a saucepan over low heat, cook the German sweet chocolate, evaporated milk, sugar, and 1 tablespoon of butter. Stir and bring to a low boil. Remove from the heat and allow to cool; then pour over the ice cream layer.
- Top with nuts if you wish; then freeze until firm.
|
|
|
Prep Time: 25 minutes
Cook Time: 5 minutes
Container: cake pan
|  | | Ingredients | | - | | 18 Oreo cookies |
| - | | 1/2 cup butter, melted |
| - | | 1/2 gallon vanilla, peppermint, or maple nut ice cream |
| - | | 2 packages German sweet chocolate |
| - | | 2/3 cup evaporated milk |
| - | | 1/2 cup sugar |
| - | | 1 tablespoon butter |
| - | | nuts (optional, for garnish) |
| |
| |
