Try it Tuesday-Oreo Cookies and Cream Cake

I know my picture isn't the best, but that's ok. The first piece of this is always the hardest to remove, and as I was taking this to church, I didn't want to cut out any more from it.

It got rave reviews at our dinner!

Oreo Cookies and Cream Cake

Crust

1 (16 oz.) pkg. oreo cookies crushed (Can reserve 5 for garnish)

2/3 cup margarine (melted)

Mix crushed oreos and melted margarine, and press into a 9x13 buttered pan

1st layer

1/2 gallon vanilla ice cream, softened

Spread ice cream over crust and place in freezer

2nd layer

4 (1 oz.) sq. baker's unsweetened chocolate

1 cup sugar

2 Tbsp. margarine

1 tsp. vanilla extract

1 1/3 cups of evaporated milk (almost all of a 12 oz. can)

Cook above ingredients until thickened, stirring continuously.

Cook chocolate sauce and spread evenly over top of ice cream.

3rd layer

Spread 12 oz. container of cool whip on top of sauce and sprinkle 5 crushed oreo's on top. Freeze.

Remove 5-10 mins. before serving.

Here's my step-by-step instructions with pictures, and my two cents worth....

Gather your ingredients....

1. I used my food processor to crush 1/2 a package at a time

2. This is what it looks like crushed. I did reserve 5 for garnish-but I didn't inform the "family" that they were not "leftovers" so they were eaten by the time I got back to use them!

3. Add the butter and mix. This is where I am going to change my recipe next time. I thought it was too much butter. I'll probably melt a 1/2 cup and mix it slowly to add just enough to make it all stick.

4. Press the mixture into the bottom of a "buttered pan". When I used the entire 2/3 cup, there was literally butter sitting on the top of this-so I took a paper towel and soaked up the excess. That's why I would say cut it down to at least 1/2 cup, if not less. But make sure you do "butter" the pan, or it will stick-trust me!

5. Spread the softened ice cream on top of the crust. (I just let my ice cream sit out while I was making the crust and that worked fine-and mine wasn't 1/2 gallon-it was 1 1/2 quarts, which was enough) Get it back in the freezer ASAP or you'll develop large crystals and your ice cream layer won't be smooth)

6. Add all the ingredients for the sauce into your pan and cook it.

7. I'd tell you how long to cook it, but I'm on an electric stove and it takes a lot longer than gas. But I probably cooked it for about 2 minutes after it started to boil and then it thickened nicely. (I think next time I'll do this step first, so it can be cooling while I do the other steps-would save a little time)

8. Once the chocolate sauce has cooled (yes, it needs to be cool or you'll melt the ice cream), spread it on the ice cream layer quickly and return to the freezer.

9. Add the whipped topping and return to the freezer until 5-10 minutes before serving. (The recipe called for cool whip, but I'm not a fan of that, so I used 1 cup of whipping cream-whipped it and added 2 Tbsp. powdered sugar)

I'm not a chocolate "cake" fan, but this is the perfect mixture of chocolate, vanilla, ice cream

and the cookie layer-delicious!!