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1 pkg. double stuffed Oreo cookies 1 container of Butterfinger flavored ice cream 1 jar Hershey's hot fudge topping 1 container Cool Whip Let ice cream soften for about 1 hour. Crush Oreo cookies but not too fine (the ice cream will not melt into the crumbs and the cookie crumbs will not hold together). Spread soft ice cream over the cookie crumbs. Let the soft ice cream melt into cookie crumbs for about 20 minutes. Freeze for about 2 to 3 hours, until the ice cream is hard. Soften the fudge topping in the microwave for about 30 seconds, until it is soft enough to spread easily over the frozen ice cream. Freeze for 2 to 3 hours until fudge is hard. Spread thawed Cool Whip over the fudge and freeze again for 4 to 5 hours. It's best to make this the day before it is served for it to set up well. Other flavors of cookies and ice cream may be used. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |