If You Can’t Stand The Heat…
Who: Pleasant Hill 4th of July Committee and Fire Department
Cost: $13 including shipping
Details: soft-backed, comb-bound
Pages of recipes: 72
Send checks to: Jessica Vetter, RR1 Box 169, Hamburg, IL 62045
Oreo Ice Cream Cake
Ingredients
- 30 Oreo cookies crushed, reserving 1/2 c. for top
- 1/4 Cup butter melted
- 1 16 oz. can chocolate syrup
- 1 stick butter
- 1 14 oz. can sweetened condensed milk
- 1/2 gallon vanilla or cookies and cream ice cream
- 1 large carton Cool Whip
Instructions
- Combine Oreos (except for reserved) and 1/4 C. melted butter together. Press in the bottom of a 9x13 inch casserole dish. Freeze. Take ice cream out of freezer to soften. Melt chocolate syrup, 1 stick butter and condensed milk in a pan. Bring to a boil and cool. Spread ice cream over cookie crust. Freeze for 2-3 hours. Pour chocolate mixture over ice cream layer. Freeze until firm. Spread Cool Whip over the chocolate layer and sprinkle with reserved cookies. Freeze until firm. Serve.
