Chocolate Oreo Dessert 1 large Bag Oreo cookies 1/2 gallon Peppermint ice cream; 1 large Can Hersheys syrup 1 ct Cool Whip; (Whipped topping) Crush cookies fine and pour in bottom of 13" baking pan, reserving some for garnishing the top. Spread softened ice cream over the crushed cookies. On top of this spread the can of Hersheys syrup. Spread The Cool Whip over the Hersheys syrup. Sprinkle reserved cookie crumbs over the top. Freeze and keep frozen until ready to serve. Formatted for MC and shared by [EMAIL PROTECTED] Recipe by: Buffy McCune Aberdeen Daily World Spring 1981 or 82 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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