1 lb package Oreo cookies
1/2 gallon vanilla or butterpecan ice cream
1 stick butter, melted
8 oz hot fuge topping
8 oz caramel topping
1/2-3/4 Spanish peanuts
Set ice cream on counter to let melt a bit.
Crush oreos into crumbs. Pour butter over crumbs and mix together. Spread oreo/butter mixture into a 9×13 pan and pack down to form a crust. Pour 4 oz hot fudge and 4 oz caramel topping over crust. Sprinkle half of the peanuts evenly over toppings. Now, layer slightly melted ice cream over toppings and crust. Add remaining toppings and peanuts and chill in freezer for at least 4 hours.
To serve let it set on counter 10 minutes before serving so you can cut it easier.
This recipe is from ny14467 and also if you want more go check this website recipes from restaurants
{ 10 comments… read them below or add one }
I’ve eaten at quite a few good Indian places, and this is not one of them. We ordered butter chicken and a basic shrimp curry. Both of them were extremely sour and the sauce felt heavy. Although the curries looked normal, the sauce base was more chunky than creamy. The naan tasted a bit burnt, but the mango lassie was superb
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