Bake well and prosper!
Has anyone noticed it's summer? I have (and so has my bank account.) Summer in the city is like a 3 month long party. It never stops. There's always something to do and thank goodness this past weekend it wasn't blazing hot. (No AC underground on subway platforms when it's 95 and humid = Erika melts.)
So, just in time for non melting but still hot weather, here's an easy recipe for making some beefed up Oreo ice cream. Let me know what YOU'RE doing to keep cool this summer.
Oreo Ice Cream from Mom's Best Recipes Cookbook
1 large pkg Oreo cookies, crushed (19-20 oz)
1 large Cool Whip (12 oz)
1/2 gallon vanilla ice cream, softened
Mix all together. Pour into 2 9x13 pans. Freeze with foil on top.
Erika's Extras: Have pans already chilled in freezer before pouring ice cream into them. Also, if you are a nutty person and love nuts, feel free to add 1 1/3 C nuts to the mix before freezing.
Erika's Extra: If you are a maverick at eating this ice cream, you already know that the correct way to eat it is by making designs in the ice cream first and THEN eating.