Wednesday, February 19, 2014

HOT FUDGE OREO CUPCAKES

Ingredients
  • 2 large pie plates, 9×13 pan, or make 12 to 16 cupcakes
  • 1 (15 oz.) pkg. oreo cookies with the cream attached
  • ¼ Cup melted Butter
  • ½ gallon Vanilla Ice Cream or any flavor you choose
  • 1 medium container Frozen Whipped Topping like cool whip
  • Toasted nuts
  • Hot Fudge Sauce (Recipe Below)
  • HOT FUDGE SAUCE
  • 1 can of Condensed Milk (like Eagle Brand) – Do not use evaporated Milk
  • 1 stick of Butter
  • 1 tsp. Vanilla
  • 1 cup of Milk or Semi sweet chocolate Chips.
Instructions
  1. 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.
  2. Let ice cream become soft enough to spread onto crumbs, or slice ice cream in 1 inch layers and place on top of crumbs and press seams together.
  3. Top ice cream with a few more crumbs.
  4. Drizzle with Hot fudge Sauce and sprinkle toasted nuts on top if desired.
  5. Spread Whipped topping over all, and drizzle again with Hot fudge Sauce. Cover and return to freezer.
  6. *You can also follow above directions to make cupcakes, or make into 2 pie plates.
  7. HOT FUDGE SAUCE:
  8. 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.
  9. You can keep this in your fridge for many days. Simply warm when ready to use.

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