#839 - Frozen Oreo Cookie Ice Cream Cake

(by Shirley McNevich)

24 crushed Oreo cookies (crush them with a rolling pin after placing them a few at a time in a Ziploc bag)
1/4 cup butter (melted)
1/2 gallon softened premium vanilla ice cream
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup softened butter
1 - 16oz. can/bottle Hershey's chocolate syrup
1 tsp. vanilla
1 - 8oz. Cool Whip
1 cup chopped nuts (peanuts, pecans or walnuts)

Crush the Oreo cookies, then place them in a bowl. Add the 1/2 cup melted butter to the crushed cookies--mix. Press the cookie mixture into a 9 x 13 cake pan, then place the cake pan in the freezer for 1 hour. Remove the cake pan from the freezer and scoop the entire 1/2 gallon of vanilla ice cream evenly on top of the cookie crust. Return the pan to the freezer for another hour. While the pan is in the freezer, add the chocolate syrup, condensed milk, and softened butter to a saucepan over medium heat--stir and bring to a boil, then cook for 5 minutes. Remove saucepan from stovetop and immediately add the vanilla--stir. Let the syrup mixture cool to room temperature, then remove the cake pan from the freezer and pour the chocolate sauce on top of the vanilla ice cream. Return the pan to the freezer overnight. When ready to serve the next day, spread the Cool Whip on top of the ice cream cake and sprinkle the chopped nuts on top of the Cool Whip. Cut into squares and serve.