Ingredients for Mini Mignon's Oreo Ice Cream Pie
- Vanilla Ice Cream
- 8-ounce container of Cool Whip
- Butter
- 1 ½ cups Oreo cookies
- 2 tablespoons chocolate syrup
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How to Make Mini Mignon's Oreo Ice Cream Pie
- Crush 1 ½ cups Oreo cookies in a ziploc bag using a rolling pin until finely crushed.
- Lightly grease a 9x13 inch baking pan with cooking spray.
- Melt 1/4 cup (1/2 stick) unsalted butter. Pour melted butter into the prepared pan.
- Press 1/3 cup of the crushed Oreos into the bottom of the pan to form a crust.
- Gently spread half of a 1.5-quart container of softened vanilla ice cream over the Oreo crust.
- Spread half of an 8-ounce container of Cool Whip over the ice cream layer.
- Drizzle with 2 tablespoons chocolate syrup.
- Repeat layers: 1/3 cup crushed Oreos, remaining ice cream, remaining Cool Whip, and remaining chocolate syrup.
- Top with the remaining crushed Oreos.
- Freeze for at least 6 hours, or preferably overnight. Slice and serve!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
259g
Fat
142g
Carbs
29g