This is the dessert I served for my women’s group yesterday. It was the day after my birthday – the reason for the flowers. I was happy to share flowers, and dessert, with company.
The recipe is very easy and young cooks will enjoy the crunching and rolling needed for making crumbs.
Oreo™ Ice Cream Dessert
24 Oreo™ cookies,crushed
1/2 stick butter, melted
1/2 gallon vanilla ice cream
1 (15-ounce) can Eagle Brand™ condensed milk
1 stick butter 1 (8-ounce) can Hershey™ chocolate syrup
1 (8-ounce) carton whipped topping
Place 24 cookies into a plastic bag. Use a rolling pin or wooden masher to crush the cookies into rather fine crumbs. Place them in a 9×13-inch pan.
Melt 1/2 stick butter and pour this over the crushed cookies. Stir a little to distribute the butter throughout. Place in freezer for about 30 minutes.
Soften ice cream and place over the crumbs, smoothing the top. Return to freezer for about 30 minutes.
Meanwhile, make the sauce: Combine the condensed milk, 1 stick butter, and chocolate syrup in a saucepan. Bring to a low boil and then simmer for 5 minutes, stirring often to prevent it from burning at the bottom.
Pour sauce over hardened ice cream and pop back into freezer. Except the pan keeps getting heavier and heavier each time so handle with care. Freeze again for about 30 minutes.
Top with whipped topping and sprinkle a few of the crumbs from the bag over the top of the dessert. Cover with foil.
When you are ready to serve, take it out of the freezer for about 20 minutes before cutting and serving. You will have a very elegant dessert.
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