Mix 2 pkg Oreo, crushed with 1/2 C Butter, melted into two 13x9 pans and refrigerate 30 minutes.
Cook until thickened and buttery (about 12 minutes) (then cool completely)- 12-oz can Evaporative Milk, 1 C. Sugar, 1/2 C Butter and 2 sq Unsweetened Baking Chocolate.
Soften 1 gallon Mint Chocolate Chip Ice Cream and pour over Oreo crust. Then pour cooled Chocolate Sauce over Ice Cream. Freeze and put 1 carton frozen whipped topping over dessert after frozen.
Originally Submitted
1/8/2011
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