2 c (2 rows) crushed Oreos (30 cookies)
1/3 c granulated sugar
½ c butter
½ gallon cookies ‘n cream ice cream
Hershey’s chocolate syrup
½ - 1 c crushed Oreos for topping (12)
Crush cookies (use a food processor). Combine with sugar and butter. Press into bottom of 9” x 13” pan. Freeze until firm. Set ice cream out to soften, not melt. When soft, spread evenly over firm crust. Drizzle chocolate syrup over ice cream and top with more crushed Oreos, if desired. Cover w/plastic wrap (not the Pyrex lid; it takes longer to freeze with the lid) and place in freezer to harden. Right before serving, drizzle again with chocolate syrup.