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| 1/4 & 1/4 cup |
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Butter or Margarine |
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| 18-20 |
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Oreo Cookies |
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| 1/2 gallon |
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Ice Cream any flavor or mix 2 of your favorites |
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| 3 sq |
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Bakers unsweetened chocolate |
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| 2/3 cup |
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Sugar |
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| 8 oz |
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Evaporated milk |
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| 1 Tbs |
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Vanilla extract |
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| 1/2 pint |
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Whipping cream |
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| 1 |
Crush cookies with mallet. Melt 1/4 c. Margarine. Mix cookies and margarine together, Spread in the bottom of a 10" Spring Form Pan. Layer Ice cream on top of cookie mixture about 1 inch from the top of the pan. Set in freezer to harden. |
| 2 |
Fudge Sauce:
In a medium sauce pan combine 1/4 c. margarine, Bakers Chocolate, milk and sugar. Bring to a boil. Cook 6 min. or until thick. Remove from heat and add vanilla. Cool fudge Sauce and spread over ice cream. Return to freezer. |
| 3 |
Whipped Topping:
Prepare whipping Cream with 1/4 c. sugar and 1/2 tsp vanilla. Spread over fudge sauce. |
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| Ready in: 2 hours |
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| Recipe Source |
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Author: Jean Knudsen Source: Stacy Yorgason
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |