Ingrients & Directions
28 Oreo cookies
1/4 c Melted margarine
1/2 ga Coffee ice cream
1 c Sugar
1 sm Can evaporated milk
1 ts Vanilla
4 Squares semi-sweet chocolate
6 tb Margarine
1 lg Cool Whip
1 c Chopped; toasted pecans
Crush Oreos and mix with margarine; spread into a 9×13 pan and freeze.
Soften ice cream and spread on top of the cookies. Refreeze. Bring to a
boil the sugar, evaporated milk, vanilla, chocolate and margarine. Boil for
1 minute; then cool. Pour over ice cream and refreeze. Mix Cool Whip with
nuts and spread over chocolate. Keep frozen until ready to serve.
Yields
1 servings