Oreo Cookie Ice Cream Dessert
24 Oreo cookies
1/4 cup melted butter
1/2 gallon vanilla ice cream
1 (16 ounce) can Hershey syrup
1 (15 ounce) can Eagle Brand sweetened condensed milk
1/2 cup butter

Crush cookies and add melted butter. Pat into 13"x9" glass pan. Freeze 30 minutes. Soften ice cream and spread over crumbs. Freeze 30 minutes. Make sauce with syrup, milk and butter. Bring to a boil. (Be careful, mixture sticks to pan.) Stir frequently. Simmer 5 minutes. Cool. Add 1 teaspoon vanilla. Pour sauce over ice cream layer. Freeze 30 minutes. Spread top with Cool Whip and sprinkle with nuts if desired. Freeze. Cover with plastic wrap. Dessert can be made in advance. Wrap well.

"Fried Ice Cream"

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 2 1/2 cups crushed cornflakes
• 1/2 cup chopped nuts
• 1/2 cup coconut
• 1/2 gallon vanilla ice cream

Directions

1. Heat butter and sugar until melted.

2. Add rest of ingredients except ice cream.

3. Stir well.

4. Press half of mixture into 9 x 12 casserole dish.

5. Spread with ice cream.

6. Top with rest of mixture.

7. Freeze.

When ready to serve, pull it out of the freezer and cut it into serving size pieces. Top with a drizzling of chocolate syrup and a maraschino cherry for an extra flair.

Source: Clipped from a newspaper over 30 years ago. I have made it for my now grown sons for years and they still love it.

Frozen Chocolate & Peanut Butter Ribbon Dessert

Prep Time: 15 min

Ready In: 4 h 45 min

Serves: 12



2/3 cup Oreo Baking Crumbs

2 Tbsp. non-hydrogenated margarine, melted

1 pkg. (250 g) Philadelphia Cream Cheese, softened

1/2 cup Kraft Peanut Butter

1/2 cup sugar

2 tsp. vanilla

3 cups thawed Cool Whip Whipped Topping

2 squares Baker's Semi-Sweet Chocolate, melted



Combine crumbs and margarine (setting aside 1 Tbsp. of

crumbs for topping); press onto bottom of foil-lined

9x5-inch loaf pan.

Mix cream cheese, peanut butter, sugar and vanilla

with electric mixer on medium speed until well

blended. Gently stir in the whipped topping. Spoon 1/2

cup of the cream cheese mixture into small bowl.

Stir in melted chocolate until well blended; set

aside.



Spoon half of the remaining cream cheese mixture over

crust. Top evenly with chocolate mixture; cover with

remaining cream cheese mixture.

Freeze 4 hours or overnight until firm. Invert onto

plate. Remove foil, then re-invert onto serving

platter so that crumb layer is on bottom. Sprinkle

with reserved 1 Tbsp. crumbs.

Buster Bar Ice Cream Dessert



1 pound chocolate sandwich cookies, crushed

1/2 cup margarine, melted

1 3/4 cups confectioners' sugar

1 (12 fluid ounce) can evaporated milk

1 cup semisweet chocolate chips

1/2 cup margarine

1 teaspoon vanilla extract

1/2 gallon vanilla ice cream

1 1/2 cups dry-roasted peanuts



Combined crushed cookies and melted margarine and

press into a 9x13" dish. Chill 1 hour in refrigerator.



In a saucepan over medium heat, combine confectioners'

sugar, evaporated milk, chocolate chips and 1/2 cup

margarine. Bring to a boil, stirring constantly, and

boil 8 minutes. Remove from heat and stir in vanilla.

Set aside to cool.



Slice vanilla ice cream into 3/4" slices, and place

them in a single layer over the chilled crust. Smooth

the seams. Sprinkle the peanuts over the ice cream.



Top with the cooled chocolate sauce. Cover and freeze

8 hours or overnight.

 

 

Banana Split Ice Cream Sandwiches



1 cup firmly packed brown sugar

1 cup butter, softened

3 large (1 1/2 cups) ripe bananas, mashed

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 3/4 cups old-fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

3 cups strawberry, vanilla or Neapolitan ice cream

1 1/2 cups semisweet real chocolate chips

1 teaspoon shortening

1/2 cup finely chopped walnuts



Heat oven to 350°F. Combine brown sugar and butter in

large mixer bowl. Beat at medium speed, scraping bowl

often, until creamy. Add bananas, eggs and vanilla.

Continue beating until well mixed. Reduce speed to

low; add flour, oats, baking soda and salt. Beat until

well mixed.



Drop dough by 1/4 cupfuls 3 inches apart onto

ungreased cookie sheets. Flatten dough to 3-inch

diameter with bottom of glass dipped in sugar. Bake

for 14 to 19 minutes or until edges are lightly

browned. Let stand 2 minutes; remove from cookie

sheets. Cool completely (15 minutes). Transfer cookies

to resealable small plastic freezer bags. Freeze until

firm (2 hours).



Let ice cream stand at room temperature until slightly

softened (10 minutes).

Meanwhile, melt chocolate chips and shortening in

small saucepan over medium-low heat, stirring

constantly, until chocolate is melted and smooth (2 to

3 minutes).



For each sandwich cookie, spread 1/4 cup ice cream

over flat-side of 1 cookie; top with another cookie,

flat-side down. Press cookies together slightly.

Spread 1 tablespoon chocolate over top of each

sandwich cookie; sprinkle with 1 teaspoon walnuts.

Place ice cream sandwich onto ungreased baking sheet;

freeze (2 hours). Repeat with remaining cookies, ice

cream, chocolate and walnuts.



When chocolate has set, place ice cream sandwiches

into resealable small plastic freezer bags. Store in

freezer.



Makes 1 dozen sandwich cookies.



Tip: Use a small (2-inch) ice cream scoop to portion

the cookie dough into 1/4 cupfuls and to scoop the ice

cream for each sandwich.

Brownie Ice Cream Torte     Make this brownie torte, and it will be like having a brownie sundae ready and waiting in your freezer. Prep Time:25 min Start to Finish:3 hr 25 min Makes:16 servings 1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for on brownie mix box 1/2 gallon vanilla ice cream, slightly softened 2 tablespoons pastel confetti candy sprinkles 16 red maraschino cherries with stems, drained Heat oven to 350F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Divide batter evenly between pans. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

Lemonade Dessert
60 crushed Ritz crackers
1 c. powdered sugar
1 stick melted butter

Combine and press into oblong Pyrex dish. Reserve a few crumbs to sprinkle on top. 1 sm. can frozen pink lemonade
1 med. size Cool Whip
1 can sweetened condensed milk

Mix together and pour over crust. Sprinkle crumbs on top. Freeze. Thaw slightly before serving.

No Bake Cherry Cheese Squares

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine -- melted
1 8 oz pkg cream cheese -- softened
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 cup whipping cream -- chilled
1 can cherry pie filling
Combine graham cracker crumbs and melted butter and press
into an 8- X 8-inch pan or glass dish; chill. Beat the cream
cheese until fluffy; add confectioners' sugar and vanilla
then beat until smooth. Whip cream and fold into the cream
cheese mixture. Spread on chilled graham cracker crust and
spoon cherry pie filling over all. Cover with wax paper and
put in freezer. Before frozen, cut into squares; return to
freezer. Remove dessert or individual squares from freezer
25 to 30 minutes before serving. May store in the refrigerator.