"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Approx. 24 Oreo cookies 1/2 gallon mint chip ice cream 1 jar Mrs. Richardsonís hot fudge topping 1 8 oz. container Cool-Whip
Crush Oreos and press them into a 9x13 dish to form the crust. Soften ice cream and layer over the oreos. Freeze until ice cream is firm again. Spread ice cream with hot fudge topping. Spread Cool-Whip over topping. Crush a few more Oreo cookies and sprinkle over the top. Freeze again until the entire dessert is very firm (best done overnight or early in the day). Cut into squares to serve.
Peppermint ice cream can be substituted for the mint chip flavor during Christmas time. It looks pretty with crushed peppermint candies sprinkled on top in place of the crushed Oreo crumbs.
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