- Cooking Time:
- Difficulty: easy
Something yummy for a hot day!
- Crunch Oreo cookies. Mix with 1/3 cup butter. Reserve 2/3 cup for top. Spread remainder in a 9 x 13 pan.
- Soften 1/2 gallon butter pecan ice cream and spread over crumb in bottom of pan.
- Top with Hershey's syrup, then with whipped cream. Sprinkle the rest of the cookie crumb mixture on top.
- Freeze until firm.
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