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Categories:Viewed: 33 - Published at: a year ago
Ingredients
- 12 Oreo cookies, finely crushed
- 3 tablespoons melted butter
- 2 pints Rocky Road ice cream, softened
- 1/2 cup caramel ice cream topping
- 1 1/2 cups whipped topping, thawed
- 1/4 cup rainbow sprinkles
- 12 Maraschino cherries
Method
- Line a twelve-cup muffin tin with decorative liners.
- Combine the crushed cookie pieces and butter in a large bowl.
- Divide the cookie mixture among the twelve cupcake liners, and press down to form a crust.
- Add a large scoop of ice cream to each cupcake, and carefully spread to cover the crust and fill the cup.
- Drizzle each cupcake with caramel, and then pipe the whipped topping on the cupcakes, using a pastry bag fitted with a large star tip.
- Top each cupcake with sprinkles and a cherry.
- Freeze for 3 hours, or until firm.
