** Recipe from The Neelys & Kraft **
* 20 OREO Cookies, chopped (about 2 c.)
* 3 Tbl. butter, melted
* 4 c. butter pecan ice cream, softened
* 1/2 c. caramel ice cream topping
* 1-1/2 c. thawed whipped topping
* 1/3 c. cocktail peanuts, chopped
COMBINE cookie pieces and butter until well blended. Press onto bottom of 9" square pan. SPREAD ice cream carefully over crust; drizzle with ice cream topping. Cover with whipped topping and nuts. FREEZE 3 hours or until firm.
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