Ingredients
- 24 Oreo cookies
- 1/4 c. melted butter
- 1/2 gallon vanilla ice cream (really you could use whatever kind you want)
- 1 (16 oz.) can Hershey syrup
- 1 (15 oz.) can Eagle Brand sweetened condensed milk
- 1/2 c. butter
Crush cookies and add melted butter. Pat into 13"x9" glass pan. Freeze 30 minutes. Soften ice cream and spread over crumbs. Freeze 30 minutes.
Make sauce with syrup, milk and butter. Bring to a boil. (Be careful, mixture sticks to pan.) Stir frequently. Simmer 5 minutes. Cool. Add 1 teaspoon vanilla.
Pour sauce over ice cream layer. Freeze 30 minutes. Cover with plastic wrap.
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