1 Package Oreo Cookies
1 Stick Melted Butter
1/2 Gallon Blue Bell Coffee Ice Cream
1 C. Toasted Sliced Almonds
Chocolate Syrup
Whipped Cream
Crush Oreo cookies in the food processor until finely ground. Add melted butter. Pat into the bottom of a 9x13 pan. Put in freezer for about 15 minutes. Spread softened ice cream evenly over the crust. Top with almond. Freeze until firm.
When serving, top with heated chocolate syrup and whipped cream.
- Lolly
- I started this blog as a restaurant review blog, but it has turned into my personal journal about our family. I am very happliy married to my high school sweetheart. I have been blessed with 4 children ages 25 - 32, two adorable granddaughters, and two precious grandsons. I love food and I love to cook. I started cooking when I was a little girl. I used to cook 5 meals a week when the kids were little. As they got older and more involved in activities, we started to go through drive-thru's and eat out more often. As the kids left for college, my attitude became, "there are only going to be three of us at home tonight, so we will just go out to eat." Now we eat out just about every meal. I read the Dallas and Ft. Worth papers cover to cover everyday and I am always looking for information on the next new restaurant we are going to try.
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3 comments:
Oh, you're killing me. This sounds sooooo gooooood. Coffee ice cream, Oreos, nuts, chocolate. Heaven, I'm in Heaven...
Ooo, this sounds delicious! Thanks for the recipe!
It is so good and looks pretty when you use the squirt whipped cream out of the can. Really good dessert to beat the heat!
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