- Servings: 12
|1 pkg||Regular Oreo Cookies|
|½ cup||Butter, melted|
|6 oz bag||Semisweet Chocolate Chips|
|1½||â–2 Quarts Ice Cream, softened|
|1½ cups||Heavy Whipping Cream|
|Cookie Cream Filling Reserved From Oreo Cookies|
|Crushed Oreo Cookie Crumbs Reserved|
Twist the Oreos apart, scrape out the cream filling and reserve. Place cookies into a large resealable bag and crush with a rolling pin, or pulsed in a food processor until the crumbs resemble coarse sand. Pour about 3/4 of the cookie crumbs into a 13 X 9 baking pan, reserving 1/4 of crumbs for last layer. Drizzle 1/2 cup of melted butter over crumbs, mix with a fork, then use the fork to gently press the crumbs flat into the pan. Place in freezer to set.
In a heavy saucepan, heat chocolate chips and 1/4 cup of butter together until melted, stirring constantly until shiny and smooth. Let cool slightly, then spread quickly over crust. Work quickly otherwise it will start to pull up the crust. Place in freezer to set.
While setting up, set ice cream out to soften. Scoop large spoonfuls of ice cream and place on top of chocolate layer. Press and spread ice cream down into even layer. Place in freezer to set completely. This may take several hours depending on the ice cream used.
Drizzle a layer of caramel over ice cream and put back into freezer.
In a large bowl, pour 1/2 cup of heavy whipping cream over reserved cookie cream filling, then mix until a smooth paste. Slowly add the remaining cream, then whip at medium speed until soft peaks form. Spread whipped cream over top of caramel layer. Sprinkle reserved cookie crumbs over whipped cream. Place in freezer to set for at least 2 hours.