1 pk Oreo cookies
1/2 c Chopped nuts
6 tb Butter; melted
1/2 ga Kona coffee ice cream;
-softened
Preheat oven to 350 degrees. Soften ice cream. Place entire package of
Oreos in blender to crush or put in a plastic bag and crush with a rolling
pin, including the creme filling. Melt butter, add nuts and butter to
crushed cookies. Press 2/3 of mixture on bottom of 9″ x 13″ pan. Bake for
10-15 minutes. Cool. Spread softened ice cream on top of cooled crust.
Top with remaining crumbs and freeze until firm.
From a book of my mother’s (Judy Hosey) titled Senator Richard Matsuura’s
Favorite Recipes, mostly Japanese and Hawaiian. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings