OREO is celebrating it’s 100th birthday today!
as oreo puts it . . .
In a world that’s become far too adult, a couple of Oreo cookies, a glass of milk, a shared twist and a lick and dunk is all it takes to set your inner kid loose.
Heck, I wanted to set my inner kid loose!
To celebrate, I decided to make one of our all-time favorite desserts.
It’s really delicious & super easy to make.
I used a springform pan today, but you can use a 9×13 or even a pie dish.
If you want to make little mini’s, you can make HOT FUDGE OREO CUPCAKES.
It really doesn’t matter what shape you make it, it is spectacular!
I cut you a piece . . . before it was set-up, but I just couldn’t wait.
I used reduced fat Oreos . . . That way, you don’t feel quite as guilty. haha
I’ll show you a few of the steps.
Start by crushing up a bag of Oreos.
I used my food processor, but a ziploc bag and a rolling pin work just as well.
You will have delicious dirt!
Mix those crumbs with the melted butter.
Press all but 1 cup of the crumbs firmly into the pan you are using.
I sprayed my springform pan just lightly with pam.
Press your slightly softened ice cream on top of the crumbs.
(Somehow I missed getting a picture of this)
You will need some good Hot Fudge sauce. . . I like Mrs. Richardson’s.
Under the Hot Fudge Oreo Cupcakes link, there is also a delicious homemade hot fudge recipe.
Cool Whip will decorate the top.
Sprinkle 1/2 of the reserved crumbs over the ice cream layer.
Drizzle as much hot fudge sauce over the crumbs as you might like.
Top with Cool whip, and a bit more hot fudge.
Sprinkle the remaining 1/2 cup of Oreo crumbs over the top to finish the look!
Freeze for 3 to 4 hours, until well set . . . be patient.
FOR THE RECIPE AND THE FULL TUTORIAL, GO HERE: