- 46 Oreo cookies, crushed
- 1/2 cup butter, softened
- 1/2 gallon ice cream
- 1 carton Cool Whip (8oz.)
- 1 small can chocolate syrup
- 1/2 cup chopped pecans (opt.)
Combine cookie crumbs and butter in bowl, mixing well. Press into 9x13 inch pan. Slice ice cream and press over cookie mixture. Spread with Cool Whip. Drizzle with chocolate syrup and top with pecans. Freeze until firm.
By Robin from Washington, IA
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