- 1 (14 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
- 1/2 cup butter, melted
- 1/2 gallon mint chocolate chip ice cream, cut into rectangular blocks
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 2 cups hot fudge topping (optional)
- Mix crushed cookies and melted butter in a 9x13-inch baking dish; spread into an even layer. Arrange ice cream blocks atop the cookie layer. Spread whipped topping over the ice cream layer. Drizzle hot fudge topping over the whipped topping.
- Store in freezer until solid, at least 1 hour.
09/30/2019
recipepes.com
amazing grasshopper pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
