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Ingredients
- 28 Oreo Cookies, divided
- 1 tub (1.62 L) mint-chocolate chip ice cream, softened
- 3 cups thawed Cool Whip Light Whipped Topping
- 1 square Baker's Semi-Sweet Chocolate, grated
Preparation
Step 1
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
SPREAD ice cream evenly over crumbs in pan; top with Cool Whip and grated chocolate.
FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.