Oreo cookies, divided
1 (1 1/2 quart) containers
mint chocolate chip ice cream, softened
1 (8 ounce) containers
Cool Whip Topping, thawed
baker's semi-sweet baking chocolate squares, grated
- LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.
- SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.
- FREEZE 3 hours. Remove from freezer 15 minute before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.