5/5
(1 Votes)
Ingredients
- Crust:
- 1 small bag
- 1/3 cup butter at room temerature
- Topping:
- 1 jar caramel topping for ice cream
- 1/2 gallon peppermint stick ice cream
- Chocolate hersheys syrup(Optional)
Preparation
Step 1
Crush oreos in plastic bag. In bowl mix oreos and butter. Save a little for top of dessert. Press rest in a 9x13 cake pan. Drizzle caramel topping on crust. Spread ice cream on top of caramel. Sprinkle with saved cookie mixture. Freeze for a couple of hours. When serving, drizzle with hersheys chocolate syrup if desired.