Publisher Photo
Publisher Photo
A favorite of my husband's, this easy recipe comes from my sister-in-law.—Nora Troyer, Franklin, Kentucky
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
16-20 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 2 quarts vanilla ice cream, softened
  • 1 package (15-1/2 ounces) Oreo cookies, crushed
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional cookies, halved and/or crushed, optional
  • Fresh mint, optional

Directions

In a large bowl, combine ice cream and cookies. Fold in whipped topping. Pour into an ungreased 13-in. x 9-in. dish. Cover and freeze overnight. Remove from freezer 10 minutes before serving. Garnish with additional cookies and mint if desired. Yield: 16-20 servings.
Originally published as Dirty Ice Cream in Country Woman May/June 1997, p35

Nutritional Facts

1/2 cup: 248 calories, 13g fat (7g saturated fat), 23mg cholesterol, 167mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 3g protein.

  • 2 quarts vanilla ice cream, softened
  • 1 package (15-1/2 ounces) Oreo cookies, crushed
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional cookies, halved and/or crushed, optional
  • Fresh mint, optional
  1. In a large bowl, combine ice cream and cookies. Fold in whipped topping. Pour into an ungreased 13-in. x 9-in. dish. Cover and freeze overnight. Remove from freezer 10 minutes before serving. Garnish with additional cookies and mint if desired. Yield: 16-20 servings.
Originally published as Dirty Ice Cream in Country Woman May/June 1997, p35

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