MEXICAN SUNDAE DESSERT
30 Oreo cookies (crushed)
12 oz. can of peanuts
1/2 gallon vanilla or chocolate ice cream
1/2 can Hershey's syrup
3/4 stick of butter, melted
Mix the above only using part of syrup and put into 9 x 13 inch
lightly greased pan. Slice 1/2 gallon ice cream and lay across top of
crushed cookies. Top with rest of syrup and top with Cool Whip. Freeze
for 24 hours before serving. Serve directly from freezer.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment