You may also like
Ingredients
- 28 OREO Cookies, divided
- 6 cups chocolate chip-mint ice cream, softened
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 oz. BAKER'S Semi-Sweet Chocolate, grated
Method
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Crush 20 cookies; sprinkle onto bottom of prepared pan.
- Spread ice cream over crumbs in pan; cover with COOL WHIP.
- Sprinkle with grated chocolate.
- Freeze 3 hours.
- Remove dessert from freezer 15 min.
- before serving.
- Let stand at room temperature to soften slightly.
- Use foil handles to lift dessert from pan before cutting into squares.
- Cut remaining cookies in half; use to garnish dessert squares.
