Fudge ice cream dessert
•1box chocolate fudge cake mix
•1/2 cup butter or margarine (melted)
•1can or jar of hot fudge topping (warmed)
•2 cups chopped Oreo chocolate creme sandwich cookies (20 cookies)
•1/2 gallon vanilla ice cream (slightly softened)
•Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at two opposite sides of pan. Grease or spray bottom only of foil.
•In a large bowl, mix cake, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat in pan. Bake for 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan for about one hour.
•Spread warmed fudge topping over cake. Sprinkle with one cup of the chopped cookies. Freeze until firm, about 30 minutes.
•Spread ice cream over cookies. Cover and freeze for at least four hours or overnight until firm. Sprinkle with remaining one cup of chopped cookies. Let stand for 15 to 20 minutes before serving. For easier cutting, remove from pan, using foil to lift. Store covered in freezer.