Source of Recipe
List of Ingredients
18 Oreo cookies, crushed
1/2 cup margarine or butter, divided (1 stick)
2 quarts ice cream, softened
2/3 cup granulated sugar
2/3 cup unsweetened cocoa
2/3 cup evaporated milk (small can)
1 teaspoon vanilla extract
2 cups frozen dessert topping, thawed
Chopped nuts (optional)
Crush cookies. Melt 1/4 cup margarine or butter and combine with cookie crumbs; spread in a 10-inch pie pan (could use 9- by 13-inch pan) using back of spoon around sides. Bake at 350 degrees for 8 minutes. Cool completely. Spread softened ice cream over crust. Freeze for at least an hour, even longer.
Fudge sauce: Melt 1/4 cup margarine in a saucepan; add sugar and cocoa, stirring well. Add evaporate milk slowly, stirring until smooth. Cook over medium heat, stirring constantly until thickened, about 4 to 5 minutes. Add vanilla; cool.
When cold, spread over ice cream layer. Return to freezer. Before serving, spread with topping. If desired, sprinkle chopped nuts over topping. Original recipe called for coffee ice cream. If you didn't have coffee ice cream, you could dissolve 1/2 teaspoon instant coffee granules into 1 tablespoon boiling water; mix and pour over vanilla ice
cream, stirring well to blend.