HOT FUDGE OREO CUPCAKES
large pie plates, 9×13 pan, or make 12 to 16 cupcakes
(15 oz.) pkg. oreo cookies with the cream attached
Vanilla Ice Cream or any flavor you choose
medium container Frozen Whipped Topping like cool whip
Hot Fudge Sauce (Recipe Below)
HOT FUDGE SAUCE
can of Condensed Milk (like Eagle Brand) – Do not use evaporated Milk
stick of Butter
of Milk or Semi sweet chocolate Chips.
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Crush Oreos and combine with melted butter. Reserve at least 1 cup of crumbs for later, and press remaining crumbs firmly into a 9 by 13 inch pan.
Let ice cream become soft enough to spread onto crumbs, or slice ice cream in1 inch layers and place on top of crumbs and press seams together.
Top ice cream with a few more crumbs.
Drizzle with Hot fudge Sauce and sprinkle toasted nuts on top if desired.
Spread Whipped topping over all, and drizzle again with Hot fudge Sauce. Cover and return to freezer.
*You can also follow above directions to make cupcakes, or make into 2 pie plates.
HOT FUDGE SAUCE:
Mix all ingredients together in saucepan over low heat, until melted and well blended. Store remaining Hot Fudge in jar with lid, or well sealed container.
You can keep this in your fridge for many days. Simply warm when ready to use.
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