From Launette Shaw
Crush the oreos and add the melted butter. Press into a greased 9 by 13 pan. Freeze for 20 minutes. During the 20 minutes pull out the mint ice cream and thaw it for the 20 minutes. Pull the pan out and the cool whip out. Press the ice cream on top of the oreo crust then back in the freezer to freeze and let the cool whip thaw on the counter. Spread thawed cool whip on the ice cream. Freeze. Put the room temp. fudge on the frozen cool whip. Freeze for all night. This can be left out for 15 mins before it melts too much and it takes 5 hours to re-freeze. It can be really good with a thin layer of brownie on the bottom instead of oreos.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 131 | ||
Calories from Fat: 102 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.9mg | 6 % | |
Sodium 74.9mg | 3 % | |
Potassium 30.9mg | 1 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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