Cinder Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 24
• 1 lb cream-filled chocolate sandwich cookies (such as oreo or hydrox)
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, slightly softened
• 1 (8 ounce) container frozen non-dairy topping, thawed (such as cool whip)
• 1 cup pecan pieces
• 1 (16 ounce) can chocolate syrup

Recipe

• 1 crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.
• 2 mix crushed cookies with melted butter. measure 3/4 cup and set aside. press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.
• 3 spread softened ice cream over cookie layer. spread whipped topping over ice cream. sprinkle reserved 3/4 cup cookie mixture over syrup. freeze.
• 4 after cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. it is best to allow to freeze at least 1 to 2 days in advance of serving.
• 5 to serve, simply cut into squares and enjoy.