Chef Jonathan: Love this recipe, it is great for cooling down on a hot summer day! It’s very easy, and it tastes amazing! I did make some adjustments though…..First, I crushed the oreo cookies in a food processor to make a crumb, then mixed that with the melted butter and pressed into the bottom of a 9×9 in. greased pan. I then scooped out ice cream, let set for a minute, then spread evenly on top of the chocolate crumb crust. Next, I made a chocolate sauce, using semi-sweet chocolate, then I spread that over top (sense the theme yet?). I then piped rosettes of whipped cream and quartered oreos and placed them decoratively on top. I froze it for 2 hours, and voila!
Karen: We wanted to find a great cool recipe for the first long weekend of the summer. We did just that! If you like mint chocolate (which I do!), you’ll love this easy and cool recipe.
I didn’t follow the recipe exactly but made a few minor changes. First of all, I smashed the 26 Oreos and then mixed them with melted butter. I figured it might be easier to cut that way. After I put them in the pan, I put it in the freezer while the ice cream softened, a bit. If you don’t let it soften, it’s quite hard to work with. Also, your Cool Whip should have a refrigerator consistency for easier spread-ability. I layered the ice cream over the smashed cookies, then poured the chocolate topping over it. I then added the Cool Whip and instead of broken pieces of Oreo cookie, I topped the whole thing with Mint Aero Bubbles (not sure you can get these in the US – I think they’re Canadian but use something minty and chocolatey.)
This recipe was a nice ending to an outdoor dinner on the deck. I will make it, again.
*Note: There will be 4 Oreo cookies left over…… Just a warning 🙂 If you decide not to use them on the top, you can easily add them in the beginning step to the 26…. OR just eat them!
Here is the website where we got the recipe with the instructions: