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Oreo™ Brownie Ice Cream Bars

Prep 15 min
Total 6 hr 0 min
Servings 20

You know when you discover a brilliant new recipe and you wonder why you didn’t think of that? This is one of those recipes. Brownies, Oreo™ cookies, ice cream, a 13x9 pan and 20 bars -- do we need to say more? MORE+ LESS-

By Tablespoon Kitchens

April 21, 2017

Ingredients

box (18.3 oz) Betty Crocker™ fudge brownie mix

Vegetable oil, water and eggs called for on brownie mix box for cakelike brownies

container (1.5 quarts) vanilla ice cream, softened

package (14.3 oz) Oreo™ chocolate crème sandwich cookies, coarsely crushed (about 4 cups, 36 cookies)

container (8 oz) Cool Whip™ frozen whipped topping, thawed

Steps

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1

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2

In large bowl, mix brownie mix, oil, water and eggs until well blended. Pour batter in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool completely on cooling rack, about 1 hour.
3

In large bowl, stir softened ice cream and 2 cups of the crushed cookies. Spread evenly over brownies in pan. Freeze uncovered 20 minutes. Spread whipped topping evenly over ice cream layer. Cover and freeze at least 4 hours until firm.
4

Sprinkle remaining 2 cups crushed cookies over top. Cut into 5 rows by 4 rows. Store tightly covered in freezer.

To soften ice cream, remove from freezer to refrigerator 20 to 30 minutes before needed.
To easily crush Oreo™ cookies, place cookies in resealable gallon-size food-storage bag; seal, and pound with rolling pin until coarsely crushed.

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