This dessert is simple, yet decadent. Garnish with a dollop of whipped cream and an extra Oreo cookie (buy two packages of Oreos, you’ll need them!)
1 bag Oreo cookies, finely chopped in food processor (yields 4 cups of Oreo crumbs)
3 Tablespoons butter, melted
½ gallon vanilla ice cream
16 ounces Cool Whip, softened (¾ for pie, remaining for garnish)
2 cups Oreo cookies, roughly crushed
¾ cup hot fudge
Mix together the 4 cups Oreo cookie crumbs and melted butter. Press into a spring form pan (lined with wax paper up the sides) to form a crust.
In a stand mixer, combine ice cream and ¾ of the Cool Whip, and whisk until combined.
Add 2 cups of roughly crushed Oreo cookies, and mix until fluffy.
Slightly warm hot fudge (not too hot) and spread over cookie crust, careful not to lift crumbs.
Pour ice cream mixture over top of hot fudge and smooth the top.
Cover and freeze for at least 4 hours or overnight.
Remove from freezer when ready to serve, and top with extra dollop of Cool Whip and an Oreo cookie garnish.
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