For anyone who has breathlessly ordered a chocolate eclair bar after having to run for a city block chasing the ice cream truck before he finally stopped, This one is for you.
Step 1: Ingredients
"Half gallon" of Chocolate Ice Cream - in my day the ice cream companies knew how to measure a proper half gallon .. harumph.
1.5 quart container of Vanilla Ice Cream - it's the "new " half gallon.
Mini chocolate chips
Chocolate Jello Instant Pudding
Step 2: Tools
9"x13" Casserole Dish
Step 3: Base Layer of Crunchy Goodness
In a food processor crush up enough original Oreos to cover the bottom of the casserole dish. You want at least 1/4 inch / 6mm covering the bottom of the dish.
Step 4: First Vanilla Ice Cream Layer
Take about half of the container of softened vanilla ice cream and smooth it over the layer of crushed oreos.
Step 5: The Chocolatey Center
mix about half of the softened chocolate ice cream with at least half the bag of mini chocolate morsels.
You can mix these by hand if you want, but using the food processor will blend them together quickly without doing much damage to the chips.
Layer the chocolate ice cream and chips in over the vanilla layer.
Step 6: Final Vanilla Ice Cream Layer
Using the other half of the container of vanilla ice cream, cover the chocolate layer.
Step 7: The Final Layer of Crunchy Yum
Using the same amount of golden oreos as the original oreos you used for the first layer, fill the food processor.
Sprinkle in the pudding powder.
Blend the cookies and powder in the food processor until it is uniform small pieces.
Sprinkle on the final layer and then place the dish into the freezer until the ice cream gets firm.
Step 8: Serve and Enjoy
Once all the ice cream has firmed up it is time to cut and serve the dessert.
This is an entry in the
Sweet Treats Challenge