This is a great make ahead dessert that feeds a crowd and is super yummy! Basically you’re making the following layers:
- crushed oreos & butter,
- ice-cream
- hot fudge and peanuts and/or more oreo crumbs,
- cool whip
- oreos crumbs on top
INGREDIENTS:
for a 8x8 pan (feeds about 8-12 people)
1/2 a package of oreos (about 16 oreos), crushed into crumbs
4 T butter, melted
8-10 oreos, chopped
1 quart of vanilla or cookies and cream ice-cream, softened on the counter about 20-30 minutes
hot fudge and/or caramel sauce
1 cup of peanuts
1/2 a container of cool whip (thawed enough to spread)
DIRECTIONS
1. Spray an 8x8 pan with nonstick spray, set aside.
2. Crush oreos in a ziploc bag with a rolling pin, add 2 T melted butter, stir to combine. 3. Chop or gently crush the remaining oreos and set aside for later.
4. Press the crumb mixture into the bottom of a glass 8x8 pan.
5. Then add the ice-cream. I like to put small scoops the softened ice-cream over the whole pan and then spread it gently with a spatula.
6. Next drizzle the ice-cream with hot fudge and/or caramel sauce. It’s helpful to have these warmed up so they can just be poured on. You need to work quickly though at this point because the ice-cream starts to melt a bit.
7. Cover hot fudge with peanuts and/or more oreo* pieces (we like to put some oreos on the very top too).
8. Spread cool whip over the nuts.
9. Garnish with additional oreo crumbs and/or nuts
10. Cover with saran wrap. The add foil or a lid and freeze for at least an hour before serving.
NOTES:
The recipe easily doubles
for a 9x13 pan (feeds 16-20 people)
1 package of oreos (about 24), crushed into crumbs
4 T butter, melted
12-16 oreos, chopped
1 half gallon or 2 quarts of vanilla or cookies and cream ice-cream, softened on the counter about 20-30 minutes
hot fudge and/or caramel sauce
2 cups of peanuts
1 container of cool whip (thawed enough to spread)
Whitney recommended the following variations: mint oreos with mint chocolate chip ice-cream or golden oreos and birthday cake ice-cream.
