15 Oreo cookies
1 tub of Cool whip (Any variety you desire)
Enough ice cream to cover the crushed cookies
Your choice of nuts (this is also optional)
For my b-day ice cream cake I chose Double Stuff Oreos, which I had a great time beating up. The sandwich bag died before they crumbled. (Note to the wise, don't pulverize too much or you won't have a good crust)
Spray the 8 x 11 pan with butter spray and add your crushed Oreos. Then place in the freezer for ten minutes so that it firms up.
Next is the ice cream. Make sure it has melted a little so that it spreads with ease. My choice was Black Raspberry Chip by Breyers:
The best way to cover the cookie crust is by using an ice cream scoop. About 7 sizable scoops will cover the cookies nicely. Then spread it out evenly with a spatula. When you have the ice cream spread over the cookies you can then add your chocolate syrup and peanuts. I used Hershey's syrup and a store brand of Honey Roasted Peanuts that I chopped up.
The dessert will really be looking pretty now.
Cover with foil and freeze for a few hours so that the ice cream hardens. Then you cover the ice cream, chocolate and nuts with Cool Whip and more crushed Oreos. Return to the freezer for several hours before serving.
The finished dessert will look like this.