Ice Cream Cake

Oreo Cookies
1 stick margarine
1 bottle Chocolate Syrup
1 container Cool Whip
1/2 gallon Ice Cream
1 cup pecans

Crumble Oreo cookies (nickel-size) to make the crust. Melt margarine and pour over the crust. Bake at 350 degrees for 10 minutes. Let cool completely.

Set ice cream out and allow to soften until you can stir it with a spoon. When crust is cool, put a layer of ice cream on it. Freeze.

Pour the chocolate syrup over the ice cream, and freeze. Then put a layer of pecans on top of this - press down, then spread with Cool Whip. Top it off with pecans and re-freeze again! Then, prior to serving, top it all off with more crumbled Oreos. Refreeze leftovers (if there are any!).

After what seemed like a long winter, I’m just psyched to be talking about ice cream again! I really thought that 75 degrees would never get here!

For more Ice Cream recipes, check out 131 Ice Cream Maker Recipes!

Joi

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