Cinder Cake

Submitted by iewe7726

"My grandmother used to make this all the time when I was growing up. You can change it up by using different ice cream flavors, or using the vanilla cream cookies instead of Hydrox/Oreo cookies, and substituting Carmel topping instead of chocolate syrup! :) Time listed does not include freezing time (as this needs to freeze at least a day before serving to give it time to set up nicely!)."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 24

ingredients

• 1 lb cream-filled chocolate sandwich cookies (such as Oreo or Hydrox)
• 1⁄4 cup butter, melted
• 1⁄2 gallon vanilla ice cream, slightly softened
• 1 (8 ounce) container frozen non-dairy topping, thawed (such as Cool Whip)
• 1 cup pecan pieces
• 1 (16 ounce) can chocolate syrup

directions

1. Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
2. Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.
3. Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze.
4. After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. It is best to allow to freeze at least 1 to 2 days in advance of serving.
5. To serve, simply cut into squares and enjoy.