Baking Banquet: TWO ICE CREAMS, MINT & CHIPS, CHIPS, CHIPS DESSERT

As a little girl my two favorite ice cream flavors were mint chocolate chip and chocolate chip. On special occasions when we would go out for ice cream, I would hope that my parents would let me get a double scoop. Then, I would order one of each flavor topped on a sugar cone. This dessert is reminiscent of my childhood ice cream fantasy. Enjoy.

1 (15.25 oz.) bag of Cool Mint Oreo Cookies (or Keebler Grasshopper Mint Cookies)

½ cup butter melted (1 stick)

1 (1.5 quart) container of chocolate chip ice cream

1 bottle hot fudge sauce (average size bottle)

1 (1.5 quart) container mint chocolate chip ice cream

2 cups whipping cream, whipped with 1/2 cup sugar

½ cup mini chocolate chips, for garnish

½ cup chopped Andes mints, for garnish

Chocolate syrup for garnish, if desired

Put the oreos through a food processor to crush up ultra fine. Pour the crumbs into a 13” X 9” baking pan. Add the melted butter. Stir until all the crumbs are moist, then press flat, covering the bottom of the entire pan. Freeze for 10 - 30 minutes.

Remove from the freezer and add the chocolate chip ice cream, again, covering the entire crust. Freeze for 30 minutes – an hour. Meanwhile, place the jar of hot fudge in the microwave for about 20 seconds and then stir. Let the hot fudge get down to room temperature. (it is warmed to make it easier to pour, but if it is too hot, it will melt the ice cream layer)

Remove from freezer and add the jar of hot fudge, completely covering the chocolate chip ice cream layer. Return to freezer for about 30 minutes.

Remove from freezer and add the mint chocolate chip ice cream, covering the hot fudge. Return to freezer until set.

Add the whipping cream and smooth it with a angled spatula or just a plain ol’e spatula. Sprinkle mini chocolate chips and chopped Andes mints for garnish. Return to the freezer and freeze over night.

A tip for removing the dessert from the pan. Warm some water in the microwave and then get a sharp vegetable knife. Dip the knife in the water and cut the dessert into squares, returning the knife to the warm water after each slice mark.