This dessert goes way, WAY back. I can remember my mom making this when I was probably only 7-8 years old. She used to make it for her card club that met on Friday nights. Honestly, they never played cards. They ate, drank, BS-ed, then had dessert. And I always wanted to be included.



We haven’t had it in years, so last weekend I decided I would try to re-create it.



It does take some time, as each layer needs to be frozen prior to the next layer being added. So start the day before or a couple hours ahead of time.



It all begins with some oreos and butter.










I actually used Original, and not Double Stuffed. I just bought a package of the Double Stuffed to stuff my face with and see if I could double my jean size. It’s working.





I used my food processor – not my beloved mini – but the normal size.















Let’s add some milk and eat this oreo cereal. Or just eat it our hands. Same thing.






Melted butter…









I just threw it in the microwave.






And make a nice, firm Oreo crust. This then goes in the freezer.









Check out that big chunk in the corner. It was only there for about 4 seconds after this picture was taken. I have no idea where it went.







At this point the ice cream should be sitting out.















It needs to be soft in the middle so it is spreadable.







Spread it on the frozen oreo crust.















Then refreeze again. I used vanilla ice cream, but I am not that fond of vanilla. In fact, I’m not that fond of ice cream, either. Now if it is vanilla flavored with tons of candy, cake and toppings, I’m game. But plain vanilla? No thanks.



I would like to use coffee ice cream, or even peanut butter, but I have a husband whose taste buds are no more developed than a 6 year old. And I mean that in the nicest way.







As the second layer is freezing, the fudge sauce can be made. 









 This is the single reason that I enjoy this dessert. I love this sauce.






Make it on the stovetop and continuously stir until it thickens.


















The add it on top of the ice cream layer.









It is hot, so do it quickly!






Once the fudge layer in frozen, add some whipped cream on top. 












I actually used Cool Whip because I think it freezes better than homemade whipped cream.












Once it is frozen, cut into squares and serve.  The crust is sooooo good.









 I may have eaten this for dinner a few nights this week. Really.





Oreo Cookie Ice Cream Dessert

25 Oreos

1 stick butter

1/2 gallon of ice cream (vanilla, coffee, cookies ‘n cream, etc)

2 sqaures baking chocolate

1 can evaporated milk

1 cup sugar

1 tub Cool Whip



Crush Oreos. Melt butter in 9 x 13 baking dish. Press Oreos into butter, creating a crust. Freeze.


Take 1/2 gallon of ice cream out of the freezer. Let sit until very soft. Once soft enough, take Oreo crust out of the freezer and spread ice cream in an even layer over crust. Refreeze.


In a saucepan, heat condensed milk, baking squares, and sugar. Let come to a boil then reduce to simmer. Stir constantly until mixture has thickened, about 20 minutes. Take baking dish out of freeze and pour fudge sauce on top quickly and evenly. Refreeze.


Once frozen, take out of freezer and spread Cool Whip on top in a thick, even layer. Refreeze.


To serve, let thaw for a few minutes then cut into squares.












Or cut into index-card size pieces. Like me. And eat.


Then proceed to dig the crust out from underneath about 1/3 of the dessert. Delish.