½ pkg Oreo cookies (I like to use Double Stuffers) ½ gallon chocolate chip mint ice cream (or flavor of your choice), softened 1 jar fudge ice cream topping (or flavor of your choice) 1 container Cool Whip
Crush cookies into bottom of a 9”x13” pan. Layer ice cream on top of cookies. Spread fudge topping over ice cream. Top with Cool Whip. Freeze. Cut into squares to serve.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.