Chocolate Mint Heaven
Yield
12 servingsPrep
80 minCook
0 minReady
140 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
oreo cookies
crush in chunks |
*
|
| 1 | cup |
butter
melted |
|
| Filling | |||
| 1 | gallon |
ice cream
mint choco-chip |
*
|
| 8 | each |
chocolate bars
skor, crushed |
|
| Topping | |||
| 2 | Jars |
fudge sauce
|
* |
| 12 | ounces |
whipped topping, prepared
thawed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | package |
oreo cookies
crush in chunks |
*
|
| 237 | ml |
butter
melted |
|
| Filling | |||
| 3.8 | l |
ice cream
mint choco-chip |
*
|
| 8 | each |
chocolate bars
skor, crushed |
|
| Topping | |||
| 2 | Jars |
fudge sauce
|
* |
| 346.8 | ml/g |
whipped topping, prepared
thawed |
|
Directions
Combine crushed oreos and place in botton of either a BIG glass bowl or 13x9 inch pan.
Freeze until firm.
Combine mint chocolate chip ice cream and crushed skorbars.
Reserve a few chunks of skor bars for top.
Combine and place on top of oreo base.
Freeze until firm.
Heat 2 jars hot fudge sauce, so you can pour.
Pour fudge over top in rippled pattern.
Freeze.
Just before serving top with cool whip and reserved skor chunks.
