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Ingredients
- 1 (4 row) bag Oreo cookies
- 2 regular tubs Cool Whip
- 1 stick oleo, melted
- 1/2 gal. vanilla ice cream, softened
- 1 jar Smucker's caramel topping
Method
- Crush 3 1/2 rows cookies in food processor and reserve handful to sprinkle on top.
- Spray Pam in a 9 x 13-inch glass Pyrex dish. Flatten the crushed cookies in the dish and up the sides.
- Drizzle oleo over this and freeze.
- Smooth softened ice cream over this for the next layer.
- Pour caramel over the ice cream layer and put Cool Whip on top.
- Drizzle cookie crumbs and leftover caramel on top.
- Cover with Saran Wrap and freeze.
- Cut into squares.
