I wanted to share a super-quick and super-yummy dessert idea with you.
My friend Cindy is quickly becoming famous amongst our newest circle of friends for her amazing recipes – all of which are so simple and easy to make that it is amazing how good they are. Something that easy can’t be that good!
But, Cindy is the master of quick, easy and yummy recipes. I think it is because she is a mom to three big, strapping boys and has had to be very creative with her food budget and cooking to feed those growing boys. (and they are BIG boys… football, weight-lifters, etc.)
Cindy prepared this for us for dessert one night when she hosted dinner at her house. It was gobbled up quickly and we were all begging for more – and the recipe!
I haven’t tried to make this sugar-free or WLS friendly, but I think I am going to try this weekend. Maybe substitute the “real” ingredients for sugar-free varieties. I will let you know how it turns out.
This version, though, is to die for.
Oreo Cookie Ice Cream
- 1 (large) tub of Cool Whip whipped topping
- 1 1/2 gallon container of vanilla ice cream (slightly melted)
- 1 package Oreo cookies
- Crush Oreos in a food processor (or put them in a ziplock bag and let your kids whack them with a mallet to crush them)
- In a LARGE bowl, mix the crushed Oreos, ice cream, and cool whip.
- Freeze 4-5 hours
This is a great treat to share with friends – and if you do there won’t be any left!