Oreo Crumble Cake
Yield
4 servingsPrep
20 minCook
7 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oreo cookies
|
*
|
| ¼ | pound |
margarine
|
|
| 3 | large |
eggs
braten |
|
| ¾ | cup |
pecans
|
|
| 1 | cup |
chocolate chips
|
*
|
| ½ | gallon |
vanilla ice cream
|
*
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oreo cookies
|
*
|
| 113.4 | g |
margarine
|
|
| 3 | large |
eggs
braten |
|
| 177 | ml |
pecans
|
|
| 237 | ml |
chocolate chips
|
*
|
| 1.9 | l |
vanilla ice cream
|
*
|
| 473 | ml |
powdered sugar
|
|
Directions
Crush cookies in a plastic bag and put in a 9 by 13 inch pan.
Melt the chocolate chips and margarine and pour some into 3 beaten eggs and cook 1 or 2 minutes, then pour in the rest of the chocolate mixture.
Add powdered sugar and nuts and pour over cookie crumbles.
Freeze until hard.
Soften ½ gallon ice cream and whip.
Pour over chocolate and freeze.
Get out 15 minutes before serving to cut.
