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36 OREO COOKIES
12 OZ. JAR CHOCOLATE FUDGE TOPING
2 OR 3 TBS. OLEO, MELTED
8 OZ. TUB COOL WHIP
1/2 GALLON
MINT ICE CREAM
ROLL COOKIES UNTIL CRUMBLE.
POUR ON MELTED OLEO TO FORM CRUST.
PRESS IN 13X9X2
PAN.
PLACE IN FREEZER.
ALLOW ICE CREAM TO MELT AND WHIP WITH MIXER UNTIL SMOOTH.
POUR OVER CRUST.
RETURN TO FREEZER AND FREEZE SOLID.
SPREAD CHOCOLATE TOPPING OVER ICE CREAM AND RETURN TO FREEZER.
WHIP COOL WHIP UNTIL SMOOTH AND SPREAD OVER CHOCOLATE TOPPING.
RETURN TO FREEZER FOR AT LEAST 2 HOURS BEFORE
CUTTING INTO
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