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40 oreo cookies
1 stick margarine, melted
1/2 gallon peppermint ice cream, softened
8 ounces Cool Whip, thawed
Place oreos in plastic bag and roll with rolling pin to crush. Combine with melted margarine. Reserve 1/4 cup crumbs for top, then press remainder into 9x13-inch glass pan. Spread softened ice cream over crumbs. Freeze. When ice cream is hard, spread with cool whip and sprinkle with reserved crumbs. Freeze again. When hard, cover with wrap. Great 1-3 day do-ahead dessert.