Perfect for a hot summer’s day. Nothing quite hits the spot like ice cream.
- 1 gallon vanilla ice cream
- 1 (20 ounce) package chocolate sandwich cookies with creme filling
- 1 (12 ounce) container frozen whipped topping, thawed
1 Soften ice cream. Crush cookies by placing them in a large zip lock bag and rolling over them with a rolling pin. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9×13 inch glass pan. Freeze for 2 hours then serve.
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