Oreo Fudge Ice Cream Cake
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vanilla ice cream (square container)
hot fudge topping (squeeze container)
cool whip (8 oz) thawed
Using a food processor, crush all oreos until fine. Reserve 1/3 of the the crumbs for later use.
Combine oreo crumbs with melted butter and press into a 9x13 pan.
Slice softened half gallon of ice cream and arrange over crust, covering all areas. Freeze for 1/2 Hour.
Heat up hot fudge and squirt entire bottle over ice cream; spread using a spatula.Sprinkle with Spanish peanuts. Freeze 1/2 hour.
Top with thawed Cool Whip and remaining Oreo crumbs. Store in freezer, and set out 10-15 minutes before slicing and serving.