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Ingredients
- Butter
- Oreo cookies
- Chocolate syrup
- Eagle Brand
- Ice cream
- Cold Whip
- Nuts
Directions
- Heat 6 tbsp butter, mix with 24 crumbled Oreo cookies. Pat mix into bottom of 13x9 pan. Freeze 1/2 hour.Mix one 16 oz can chocolate syrup, 1 can Eagle Brand, 1 stick butter. Simmer 5 min. Let cool.
- Soften 1/2 gallon vanilla ice cream. Spread over cookie crust. Freeze 45 min.
- Pour cooled fudge mix over ice cream. Freeze again (30-45 min). Spread Cool Whip over top. Sprinkle with nuts. Freeze again. Keep in freezer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 264g | |
| Calories 1138 | |
| Calories from Fat 938 | 82% |
| Total Fat 106.39g | 133% |
| Saturated Fat 67.11g | 268% |
| Trans Fat 0.0g | |
| Cholesterol 301mg | 100% |
| Sodium 771mg | 32% |
| Potassium 333mg | 10% |
| Total Carbs 43.91g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 37.76g | 25% |
| Protein 5.99g | 10% |
