1 pkg. oreos, crush in blender ½ c. margarine 1/2 gallon ice cream 8 oz. Cool Whip chocolate syrup
Reserve ½ c. crushed oreos. Mix the rest with margarine and pat into 9 X 13 pan or jelly roll pan. Soften ½ gal. ice cream & spread over crust. Spread 8 oz. Cool Whip over ice cream. Top with reserved oreos & chocolate syrup & freeze for at least 4 hours. Enjoy!!!!
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