• Prep Time

    25M

    Total Time

    190M

    Serves

    10

    Description

    A delightful summertime treat!

    Ingredients

    • 1 pkg Andes candy
    • 1/2 gallon mint chip ice cream
    • 1 pkg chocolate creme filled sandwich cookies (Oreos)
    • 1 jar hot fudge topping
    • 3 tbsp butter, melted
    • 1 (16 oz) frozen whipped topping

    Directions

    1. Prepare 9 inch spring form pan with nonstick spray.
    2. Thaw frozen whipped topping.
    3. Crush 1/2 package cookies in zip plastic bag.
    4. Melt butter and put in bag with cookies. Mix well and put in bottom of pan to form crust.
    5. Scoop ice cream onto top of crust and smooth out to make an even layer. Start by putting scoops close together. Push down on them to squash them and then spread them together, so not to disrupted the crust. Put back in freezer for about 10 minutes or so.
    6. DO NOT HEAT FUDGE TOPPING. Spread enough fudge topping on top of ice cream to almost cover.
    7. Top with thawed whipped topping. Save enough to put in pastry bag and border the top edge.
    8. Sprinkle with chopped candy or however you want to decorate the top.
    9. Put back in freezer for about 3 hours to firm back up.
    10. Remove from pan and serve.