Oreo Ice Cream Cake
2 C. Oreo Cookie crumbs
1 C. pecans pieces toasted and chopped
1/2 C. sugar
1/2 C. butter melted
1/2 C. butterscotch flavored topping
1/2 gallon ice cream softened
whipped topping
maraschino cherries
In a bowl, combine crumbs, pecans, sugar and butter. Reserve 1 cup for topping.
Press the crumb mixture on bottom and 2 inches up sides of a 9 inch spring-form pan.
Spread the butterscotch topping on top of the crumbs. Top with the softened ice cream. Sprinkle with the reserved crumbs, pressing lightly.
Freeze 4 hours or until firm.
Garnish with whipped cream and cherries.
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