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Place Oreos in a food processor fitted with the metal blade pulse into fine crumbs.
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Add melted butter and granulated sugar then pulse 3-4 times.
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Press into a 15x10x1-inch baking pan (or cupcake liners **see Notes) and set the pan in the freezer to chill 10-15 minutes.
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Cut the ice cream into ½ inch thick slices.
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Lay the ice cream over the Oreo layer and, carefully, spread evenly.
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Cover and return the pan to freezer to harden - 30-40 minutes.
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*see Notes
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While the dessert is hardening in the freezer make the chocolate sauce.
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For the Chocolate Sauce:
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In a small saucepan, melt the chocolate and 1/3 cup butter.
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Add milk and powdered sugar.
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Cook on medium-low heat, stirring often, for 20-25 minutes or until thickened slightly.
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Stir in vanilla extract and mix well.
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Take off the heat and let sauce cool completely.
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After the chocolate has cooled, pour the chocolate sauce over the ice cream and return the dessert to the freezer for 30 minutes or until firm.
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Spread dessert with thawed whipped topping.
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The dessert can be served immediately or return it to freezer until topping is frozen.
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Once the topping is frozen, serve immediately or wrap in plastic wrap and aluminum foil until ready to serve.
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Will keep well in the freezer up to 4 weeks.
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Enjoy!