posted by Angel 03-13-101 4:43 PM
Ice Cream Sundae Cake
1 lb. bag Oreo cookies
1/2 stick butter
1/2 gal. vanilla ice cream
1 (14 oz.) can Eagle Brand milk
1 (16 oz.) can Hershey syrup
1 (12 1/4 oz.) jar caramel syrup
1 (16 oz.) Cool Whip
1/2 stick butter -- extra
Crumble Oreo cookies and mix with 1/2 stick butter and press into the bottom of a 13 x 9 x 2-inch baking dish. Stick into freezer to harden. Remove from freezer and spread with softened ice cream. Return to freezer.
Combine the Eagle Brand milk, Hershey syrup and 1/2 stick butter. Cook until it reaches boiling point and stop. Cool completely. Pour over ice cream. Return to freezer and after the chocolate is solid, pour the caramel over the chocolate. Freeze again.
When frozen solid again, spread Cool Whip over all and freeze again until ready to serve.