· 12 servings INGREDIENTS • 36 regular Oreos (no need to separate creme filling from cookie) • 1 and 1/2 containers (48 ounces EACH) of three different ice-cream favors (so about 72 ounces total ice cream; just over 1/2 gallon) We love cookie dough, chocolate, and salted caramel but any flavor combination your heart desires will work. • Cake topper of choice - more crushed Oreos? heath bar ? or like us, an Antipodean favorite, Crunchie Bars. You’ll need about 4 standard-sized candy bars. THE PREP • Crush the Oreos into a fine crumb in a food processor. • Press the Oreo mixture into a 12” round springform cake pan. This will make the crust. • Add the ice cream by layer. Spread the softened cookie dough ice cream on top of the Oreo crust. Place in the freezer for 2-3 hours or u
