114.3 ounce package Oreo cookies, not double stuff
1stick buttermelted
Filling
11.5 quart vanilla ice cream
114 ounce can sweetened condensed milk
16ounceschocolate syrup
Topping
18 ounce container Cool Whip, thawed
Instructions
In the bowl of a food processor pulse Oreos until fine crumbs form. Place in a mixing bowl and add melted butter. Stir to combine, making sure all crumbs are moistened.
Press crumb mixture evenly into ungreased 9 x 13 inch baking dish. Freeze at least 1 hour.
Remove vanilla ice cream from freezer and soften, do not allow to melt! Spread evenly over frozen Oreo crumb crust. Freeze for 1 hour or until ice cream has hardened up.
In a small saucepan combine sweetened condensed milk and chocolate syrup. Cool slightly and then pour and spread over ice cream. Freeze 2 hours minimum.
Once top is frozen, spread Cool Whip evenly over chocolate mixture and return to freezer. Freeze an additional 1 - 2 hours or until topping is frozen and you are ready to serve.