Mint Oreo Ice Cream Cake

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   1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.

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   2. add half stick melted butter.

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   3. press crust into 9 or 12 inch springform pan (could also use a cake pan).

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   4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.

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   5. spread half of ice cream onto crust.

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   6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.

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   7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat).

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   8. spread rest of softened ice cream over crunch coat.

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   9. cover with with cling wrap and place in freezer for several hours of overnight.

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    10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies).

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    NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.