20 oz. Oreos
2 large Butterfinger candy bars
½ gallon vanilla ice-cream
½ stick butter, melted
Cool Whip topping
chocolate syrup
In Ziplock storage bags, crush the Oreos and Butterfinger bars together.
Set aside a half cup of crushed mixture.
Mix the rest of the crushed cookie/candy bar mixture with melted butter.
Firmly pat down on the bottom of a 9X13 glass-baking dish to create a crust.
Spoon and spread the ½ gallon vanilla ice cream on top of the crust.
Spread whipped topping on the ice cream, drizzle chocolate syrup on that and then sprinkle with the ½ cup of crushed cookie mix.
Freeze for at least an hour and cut like a cake to serve.
Sugar: 79g
:
Calcium: 321mg
Calories: 918kcal
Carbohydrates: 113g
Cholesterol: 104mg
Fat: 46g
Fiber: 4g
Iron: 6mg
Potassium: 623mg
Protein: 14g
Saturated Fat: 22g
Sodium: 582mg
Vitamin A: 1249IU
Vitamin C: 1mg
