Fun with Food Friday – Oreo Mint Ice Cream Cake

24 Oreos
1/3 c. melted butter
1/2 gallon carton of mint chocolate chip ice cream (Breyers is best!)
plenty of chocolate fudge topping
8 oz carton Cool Whip

(photos show me using double these amounts in a larger pan)

1.) Crumble Oreo cookies, (I use my food processor) and spread them into a 9×13 pan.

2.) Pour the melted better across the cookie crumbs and press it all down a little with a spatula

3.) Slice the ice cream into 3/4″ thick slabs and lay it down on the crumb-crust.
My ice cream was pretty soft by the time John brought it home, (we live in the sticks, remember?) and I needed to make it that night, so slicing was no longer an option.
I just scooped it out and plopped it on and then let it soften a little more to spread out more evenly.

4.) Spoon clumps of chocolate fudge topping over the ice cream.

5.) Top with Cool Whip and FREEZE!
(my cool whip was a little too frozen, so I had to let it sit and thaw a little after this photo in order to be able to spread it out evenly.)

After it’s frozen (or before, I guess,) you can drizzle on some more chocolate topping.